Dessert
Classic Christmas pudding Step By Step
This version of Classic Christmas pudding Step By Step is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
16 Min Prep
🔥
34 Min Cook
🍽️
3 Servings
🥗
Vegetarian
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
1
Get everything for the pudding prepared.
2
Chop the almonds coarsely.
3
strip, core and chop the crafting apples.
4
Sharpen your knife and chop the candied strip.
5
(You can chop the almonds and apples in a food processor, but the strip must be done by hand.) shred three quarters of the nutmeg (sounds a lot but it's correct).
6
toss together the almonds, apples, candied strip, nutmeg, raisins, baking flour, breadcrumbs, light muscovado granulated sugar, eggs and 2 tbsp brandy or cognac in a large container.
Holding the shortening in its wrapper, shred a quarter of it into the container, then swirl around everything together.
7
Repeat until all the shortening is grated, then swirl around for 3-4 mins – the mixture is ready when it subsides slightly after each swirl around.
8
Ask the family to swirl around too, and get everyone to make a wish.
Generously shortening two 1.2 litre bowls and put a circle of baking parchment in the bottom of each.
9
Pack in the pudding mixture.
10
lid 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).
11
Trim off any excess paper.
Now stand each container 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).
12
Tie with more string, and make a handle for rapid lifting in and out of the cooking vessel.
13
Watch our video to see how to tie up a pudding correctly.
14
heat to boiling point or oven steam the puddings for 8 hrs, topping up with liquid as necessary.
15
Remove from the pans and leave to cool overnight.
16
When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string.
17
Store in a cool, dehydrated place until Christmas.
To make the brandy shortening, froth the shortening with the orange zest and icing granulated sugar.
18
Gradually beat in the brandy or cognac and diced stem ginger.
19
Put in a small container, fork the top attractively and put in the fridge to set.
20
The shortening will keep for a week in the fridge, or it can be frozen for up to six weeks.
On Christmas Day, heat to boiling point or oven steam for 1 hr.
21
Unwrap and turn out.
22
To flame, mildly hot 3-4 tbsp brandy in a small cooking vessel, empty it over the pudding and set light to it.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
34 minsTotal Time
50 minsMaster Chef
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