Amanda's Kitchen Recipe Archive

Christmas Pudding

Ovo
Preparation:  10 minutes
Serves 12+

 
• 100g (4 oz) unbleached flour
• 1 T mixed spice
• 175 g. (6 oz) vegetable suet
• 100g (4 oz) dark cane sugar
• 100g (4 oz) bradcrumbs
• 100g (4 oz) blanched almonds
• 100g (4 oz) glacé cherries
• 1 cooking apple, grated
• 350g (12 oz) currants
• 350g (12 oz) raisins
• 350g (12 oz) sultanas
• 3 eggs
• 1 c. brown ale

 
1. Mix together the flour, spice, suet, sugar and breadcrumbs in a large bowl.
2. Chop the almonds and cherries and stir them along with the rest of the fruit.
3. Add the eggs and ale and stir thoroughly.
4. Cut four 18 inch muslin squares (like cheesecloth).
5. Double line two 750g pudding basins.
6. Pack the pudding mixture into the basins, shaping the tops into a dome.
7. Tie the muslin firmly with a string and cover the puddings with tinfoil.
8. Place each pudding in a pan about 1 inch larger than the diameter of the pudding.
9. Add enough boiling water to come up about half way to the sides of the basin.  Cover with a tight fitting lid.
10. Cook for about four hours, topping up water as necessary.
11. Cover with clean greaseproof paper, foil, or a tea towel.
12. Store pudding in a cool, dry place.
13. Reheat as above allowing three hours instead of four for steaming.

 
The measurements are in weights unfortunately.  
Blame it on my British heritage and recipe books.  
One day I'll convert it.
 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: December 5, 2000

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