This British-Inspired Christmas Pudding is a glorious, rich, and fruity dessert that would make the Yuletide season more festive than ever.
1 lb. mixed dried fruit
1 oz. candied peel (mixed varieties, finely chopped)
1 small apple (finely chopped)
1 tbsp each orange zest and lemon juice
2 tbsp orange juice
1/2 tbsp lemon zest
4 tbsp brandy (add more for soaking)
2 oz. flour
1 tsp mixed spice (ground)
1 1/2 tsp. ground cinnamon
4 oz. each suet, brown sugar, and bread crumbs
1 oz. almonds (roughly chopped)
2 large eggs
- Butter a pudding basin (2 1/2 pint).
- Combine candied peel, dried fruits, apple, as well as the orange and lemon juice into a large bowl and then add brandy. Stir well. Cover the bowl with a clean towel and marinate for at least 2 hours. For best results, leave overnight.
- In a larger mixing bowl, mix flour, mixed spice, and cinnamon. Add the lemon and orange zest plus the suet, sugar, and nuts. Mix well before adding the marinated dried fruit.
- In a small bowl, beat the eggs lightly and mixed with the dry ingredients. Make sure that the mixture has a soft consistency.
- Spoon the mixture into the buttered pudding basin and gently press it down using the back of a spoon. Cover with two parchment paper and then aluminum foil. Tie with string wrapping.
- Steam the pudding for about 7 hours.
- Once the pudding is cooked and dark brown, remove it from the steamer and cool completely. Remove the paper.
- Prick the pudding using a skewer and then pour in a little bit of brandy.
- Cover with new parchment paper and tie again as you did earlier.
- Keep it in a cool dry place and don’t open until Christmas day.
- When tieing the basin, be sure to create a handle so it would be easier for you to pull the pudding out later on from the steamer.
- Constantly check the water level when steaming the pudding so it won’t boil dry.