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Kevin's Kitchen How to make a delicious traditional Christmas pudding

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Christmas pudding

Christmas pudding

Christmas pudding

This is a family favourite and it has been passed down through the generations. It is a must-have Christmas recipe.

Ingredients

For a 900g bowl:

  • 330g mixed dried fruits (110g sultanas, 110g raisins, 110g currants)
  • 4 tbsp brandy
  • 45g plain flour or gluten-free flour
  • 75g white breadcrumbs or gluten-free version
  • 110g dark brown sugar
  • 50g nibbed almonds
  • 50g chopped glacé cherries (optional)
  • 50g loosely-packed mixed peel
  • ½ tsp nutmeg
  • 1 tsp mixed spices
  • 110g melted butter
  • ½ lemon, grated zest and juice
  • 1 orange, zest
  • 2 eggs

Method

  1. The day before you make the pudding, if time allows, put the sultanas, raisins and currants, in a large mixing bowl. Drizzle with some brandy and stir into the fruit. Cover and leave to soak overnight.
  2. Next day, add in the flour, breadcrumbs, sugar, almonds, cherries, mixed peel and spices to the soaked fruit and mix well.
  3. Add the lemon zest and juice, orange zest, melted butter and eggs and mix well.
  4. Transfer into a well-greased 900g pudding bowl. Cover with two well-greased pieces of greaseproof paper, making sure there is a fold across the middle.
  5. Place a double layer of tin foil, secured with string, or alternatively, the lid of the pudding bowl, on top.
  6. Place the pudding bowl into a large saucepan half-filled with water. Bring the water to the boil and then reduce to a very gentle simmer for 4-6 hours, making sure that the water does not boil off.
  7. Top up with more water if required.
  8. After the cooking time has elapsed, remove the pudding from the water and remove the tin foil or lid and greaseproof paper, and allow to cool down completely.
  9. When cold, cover as before with fresh greaseproof paper, and store until needed.
  10. On Christmas day, you can either reheat the pudding in the microwave or steam in a large saucepan of water (as per the cooking method) for a further hour until heated throughout.
  11. Serve warm along with some brandy butter.

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