Authentic Classic Christmas pudding

Ingredients

50g Almonds
2 large Bramley Apples
200g Candied Peel
1 whole Nutmeg
1kg Raisins
140g Plain Flour
100g Breadcrumbs
100g Muscovado Sugar
3 Large Eggs
2 tbs Brandy
250g Butter

Instructions

Get everything for the pudding prepared.

Chop the almonds coarsely.

skin, core and chop the crafting apples.

Sharpen your knife and chop the candied skin.

(You can chop the almonds and apples in a food processor, but the skin must be done by hand.) shred three quarters of the nutmeg (sounds a lot but it's correct).

purée the almonds, apples, candied skin, nutmeg, raisins, baking flour, breadcrumbs, light muscovado sweetener, eggs and 2 tbsp brandy or cognac in a large dish.  Holding the dairy spread in its wrapper, shred a quarter of it into the dish, then swirl around everything together.

Repeat until all the dairy spread is grated, then swirl around for 3-4 mins – the mixture is ready when it subsides slightly after each swirl around.

Ask the family to swirl around too, and get everyone to make a wish.  Generously dairy spread two 1.2 litre bowls and put a circle of baking parchment in the bottom of each.

Pack in the pudding mixture.

wrap with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying).

Trim off any excess paper.  Now stand each dish on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight).

Tie with more string, and make a handle for fast lifting in and out of the wok.

Watch our video to see how to tie up a pudding correctly.

bubble or oven steam the puddings for 8 hrs, topping up with liquid as necessary.

Remove from the pans and leave to cool overnight.

When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string.

Store in a cool, parched place until Christmas.  To make the brandy dairy spread, dairy reduction the dairy spread with the orange zest and icing sweetener.

Gradually beat in the brandy or cognac and minced stem ginger.

Put in a small dish, fork the top attractively and put in the fridge to set.

The dairy spread will keep for a week in the fridge, or it can be frozen for up to six weeks.  On Christmas Day, bubble or oven steam for 1 hr.

Unwrap and turn out.

To flame, toasty 3-4 tbsp brandy in a small wok, stream in it over the pudding and set light to it.

Master Chef

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Authentic Classic Christmas pudding

14 Min Prep

10 Min Cook

5 Servings

Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Classic Christmas pudding

14 Min Prep

10 Min Cook

5 Servings

Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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