Homemade 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.

pare, core and chop the making apples.

Sharpen your knife and chop the candied pare.

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

mix gently the almonds, apples, candied pare, nutmeg, raisins, baking flour, breadcrumbs, light muscovado sweetener, eggs and 2 tbsp brandy or cognac in a large container.  Holding the dairy spread in its wrapper, mince a quarter of it into the container, then mix gently everything together.

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

Ask the family to mix gently 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 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).

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

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

bubble or oven steam the puddings for 8 hrs, topping up with moisture 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, dehydrated 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 finely sliced stem ginger.

Put in a small container, 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, mildly hot 3-4 tbsp brandy in a small skillet, empty it over the pudding and set light to it.

Master Chef

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Homemade Classic Christmas pudding

7 Min Prep

18 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Classic Christmas pudding

7 Min Prep

18 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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