By Andy Smith
The perfect Christmas pudding
4 steps
Prep:25minCook:1h 30min
Though it’s not fashionable to admit it in this age of chocolate tortilla-covered chips and salted caramel bombes, I bloody love Christmas pudding. However, many pigs in blankets have been put away beforehand, no matter the number of chocolates scoffed in place of breakfast, I solemnly swear I’ll never ever give in to the inevitable suggestion that we save it until Boxing Day instead. Partly because Boxing Day is for trifle, and I’m not missing out on that, but mostly because it doesn’t matter how full I am, there’s always room for a little wedge of fruity stodge on top of the mound of other food.
And though it may seem rather early to be thinking of Christmas, we’re only days away from what’s traditionally known as “Stir-up Sunday”, thanks to the opening words from the Book of Common Prayer’s collect for the Sunday before Advent, “Stir up, we beseech thee, O Lord, the wills of thy faithful people” – an unambiguous signal to dig out the silver sixpence and get mixing. Real pudding aficionados may have made them months ago, but, with more than a month to go before the big day, there’s still ample time to wield the wooden spoon.
Christmas puddings are as much about texture as flavour – they should be unapologetically dense, without being solid. Mary Berry makes hers with a standard cake base, creaming together butter and sugar before adding eggs and flour, giving a lighter, fluffier result which, although delicious, doesn’t seem quite in the spirit of the dish.
Updated at: Tue, 12 Dec 2023 13:21:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories391.3 kcal (20%)
Total Fat15.8 g (23%)
Carbs56.4 g (22%)
Sugars41.5 g (46%)
Protein4.2 g (8%)
Sodium156.1 mg (8%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
400gdried fruit
I like 150g currants, 150g sultanas, 100g dried figs, roughly chopped
50gcandied peel
175mlpedro ximénez sherry
150gsoft light brown sugar
½ tspmixed spice
75gself-raising flour
salt
75gfresh breadcrumbs
preferably brown
1unwaxed lemon
Finely grated zest of
1unwaxed orange
150gsuet
50gblanched almonds
roughly chopped
1egg
beaten
1 Tbsptreacle
150mlstout
75mlmilk
Instructions
Step 1
Soak the dried fruit and peel in the sherry overnight.
dried fruit400g
candied peel50g
pedro ximénez sherry175ml
Step 2
Whisk together the sugar, spice, flour, salt and breadcrumbs in a large mixing bowl then stir in the zest, suet and almonds. Beat together the egg and treacle then mix into the dry ingredients along with the stout and milk – stirring should traditionally be shared by everyone in the household, stirring from east to west, while making a wish. Stir in the fruit and any sherry in the bottom of the bowl, and then taste the mixture and add a little more mixed spice or sherry if you like, and any silver coins, rings or other charms you might like to break your family’s teeth on.
soft light brown sugar150g
mixed spice½ tsp
self-raising flour75g
salt
fresh breadcrumbs75g
unwaxed lemon1
unwaxed orange1
suet150g
blanched almonds50g
egg1
treacle1 Tbsp
stout150ml
milk75ml
Step 3
Thoroughly grease a 1.4l/2½ pint pudding basin, including the lid, and spoon the mixture in – it should be no more than three-quarters full. Cut a round of greaseproof paper to fit the top, then cover with a lid, or two pieces of pleated foil. Wrap the whole lot in foil to ensure it is watertight. Steam in a steamer – or a saucepan with a saucer, or the lid of a jar, in the bottom – for 4 hours, checking the water level regularly. Store in a cool place until Christmas Day, feeding occasionally with alcohol if you like your puddings boozy.
Oven Safe Bowl
Step 4
Steam for 1.5 hours then top with booze, light and serve with brandy butter, custard or (my favourite) ice-cream.
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