Wednesday 4 September 2013

Traditional Rich Christmas Pudding Recipe

It might seem strange, putting up a recipe for a Christmas pudding in September, but traditional Christmas puddings need time to mature (just like Christmas cakes) and if you have not thought about making these yet, then it really is time to think about them now.

This recipe is enough to make 2 x 900g (2 lb) and 1 x 450g (1 lb) Christmas puddings.

Traditional Rich Christmas Pudding Recipe

Serves: 20+
Traditional steamed rich christmas pudding topped with white sauce and a sprig of holly


225g (8 oz) currants
225g (8 oz) sultanas
225g (8 oz) seedless raisins
150g (5 oz) candied peel, chopped
450g (1 lb) dark brown sugar
50g (2 oz) blanched almonds, chopped
225g (8 oz) fresh white breadcrumbs
225g (8 oz) shredded suet
75g (3 oz) plain flour
1/2 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
1/4 tsp salt
50g (2 oz) carrot, minced
100g (4 oz) cooking apples, peeled, cored and minced
finely-grated zest of 1 lemon
finely-grated zest of 2 limes
juice of 1 lemon
juice of 2 limes
3 tbsp brandy
3 large eggs, beaten


Pick over the fruit then place in a bowl and mix with the citrus zests. Pour in the citrus juices and brandy then set aside to marinate over night.

The following day, combine all the ingredients in a bowl and mix thoroughly to combine.

Divide the pudding mixture between 2 well-buttered 1.7l (3 pint) and 1 x 700ml (1 1/4 pint) pudding basins. Cover the tops of basins with buttered greaseproof (waxed) paper. Tie this securely in place then cover with a double layer of kitchen foil. Tie another piece of string around the top of each basin, making a loop above the basin as a handle.

Sit a trivet or an upturned place in a large pan. Place a pudding on top then pour in enough boiling water to come 2/3 of the way up the sides of the basin. Bring to a boil, cover and boil the pudding steadily for 7 hours, adding more boiling water as needed to prevent the pan from boiling dry.

Remove the pudding from the saucepan and set aside to cool completely. Replace the greaseproof paper with fresh paper and re-cover the pudding in a double layer of kitchen foil. Set aside in a cool place to mature for at least 2 months (3 or even 4 is better) before preparing and serving.

To serve, boil the pudding for 2 1/2 hours before turning out of the pudding basin, slicing and serving (serve accompanied by brandy butter or white butter sauce).
For hundreds more Christman recipes, both traditional and modern (including recipes for a complete Victorian Christmas feast), why not visit Celtnet's Christmas Recipes and information page?

UPDATE! My Big Book of Christmas Recipes recipes book has just been published in a completely new and revised edition for Amazon Kindle!

This is the largest collection of traditional and modern Christmas and Christmas-based recipes ever assembled. With over 500 Christmas and Christmas-themed recipes divided into all the classic dish types as well as recipe suggestions on using up those Christmas leftovers.

You get chapters on Christmas baing, the Christmas feast itself, accompaniments, sauces, edible gifts, sweets and candies, puddings, biscuits, cakes, accompaniments and much more.

No only are traditional Christma recipes, but thare are also other classic Christmas dishes sourced from around the globe.

The book finishes with a section on making the most of your Christmas left overs, with everything from using up the last of the turkey and roast vegetables to uses for left-over Christmas pudding and Christmas cake.

Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

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