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Christmas pudding

Treat yourself to a rich, moist traditional pudding, packed with vine fruits, aromatic spices and wine. Our recipe is perfect for making now and putting away in a cool, dry place…then all you have to do on the big day is steam it for an hour or so to enjoy all the magical flavour.

  • Timer Prep 30 min
    Cook 360 min
  • Chef hat Medium
    effort

Preparation

Shred the vegetable suet. Chop the mixed nuts. Chop the apple. Zest the lemons. Zest the oranges.

Method

  1. 1 In a large bowl, combine the suet, flour, breadcrumbs, mixed spice, sugar, dried fruits, nuts and apple.
  2. 2 In a small bowl, whisk the orange and lemon zest with the eggs, Norfolk Nip and rum. Pour onto the fruit mix and stir well with a wooden spoon until well combined.
  3. 3 The mixture should be sloppy – add a little more Norfolk Nip if necessary. Now cover and leave in a cool place overnight.
  4. 4 Lightly butter a 2 pint pudding bowl. Spoon in the mixture, levelling the surface.
  5. 5 Cover the bowl with a layer of well buttered greaseproof paper then a layer of foil, both pleated in the middle to allow room for the cake to expand. Secure the greaseproof paper and foil with string. Tuck the foil under the greaseproof paper to ensure no steam gets in.
  6. 6 Put the bowl into a steamer or saucepan of simmering water (using an inverted saucer, metal pastry cutter or egg box as a trivet), making sure the water comes halfway up the side of the bowl.
  7. 7 Cover tightly and steam, topping up with water as needed, for 6-7 hours.
  8. 8 Carefully lift the bowl from the steamer or saucepan, leave to cool, re-wrap with fresh greaseproof paper and foil. Store in an airtight container in a cool, dark place for up to 3 months.