Best Xmas pudding


 This recipe serves 40


  • 4 or 1 1/4cups large prunes, pitted
  • 1 cup water Water, municipal
  • 1 cup white sugar Sugars, granulated
  • 1 box 15 oz dark raisins Raisins, seedless
  • 1 box 15oz golden raisins
  • 1 1/2 cups--1 1/2# currants
  • 2 cups all-purpose flour Wheat flour, white, all-purpose, enriched, unbleached
  • 4 cups dry breadcrumbs Bread crumbs, dry, grated, plain
  • 2 1/4 cups white sugar Sugars, granulated
  • 1/4 cup ground ginger Ginger root, raw
  • 2 tsp ground cinnamon Spices, cinnamon, ground
  • 1 tsp ground allspice Spices, allspice, ground
  • 1/2 tsp ground nutmeg Spices, nutmeg, ground
  • 1 1/2 tsp salt Salt, table
  • 1 lb mixed candied fruit peel, finely chopped Candied fruit
  • 4 oz ground unblanched almonds 3/4c Nuts, almonds, honey roasted, unblanched
  • 1 1/4 lb beef suet, trimmed & finelychop
  • 3 oranges Oranges, raw, all commercial varieties
  • 6 eggs, beaten Egg, whole, raw, fresh
  • 2 small carrots, pared & grated Carrots, raw
  • 1 lb cooking apples (3med), pared,cored&fc
  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 cups stout
  • 2 Tbs brandy
  • 2 Tbs whisky Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof
  • 2 Tbs gin
  • 2 Tbs rum Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof


Step 1

Soak prunes in 1 cup water in small bowl. Let stand covered overnight. Drain prunes:reserve liquid. Place prunes in small saucepan. Add 1 cupsugar. Add enough water to reserved liquidto make 1 cup; add to prune mixture. Heat over medium heat to boiling; simmer uncovered, stirring occassionally,until prunes are soft, about 15 minutes. Drain prunes;discard liquid. Place prunes in blender container; cover. Blend on high speed until pureed;reserve.2. Rise raisins and currents in colander with cold water;pat dry with paper toweling. Coat with 1 cup of flour; remove any stems. Combine remaining flour ,bread crumbs,2 1/4cups sugar, the spices and salt in large bowl. Stir in raisin mixture, fruit peel, almonds and suet using hands if neccessary.3. Remove peel from oranges; chop finely. Squeeze juice from oranges to measure 1 cup. stir orange peel and juice,eggs, carrots, apples, milk and reserved prunes and raisin mixture. Stir in stout, brandy,whisky,gin and rum. Refrigerate covered at least 2 days.(Flavour improves if mixture is aged 8-10 days in refrigerator.) 4. Spoon 4 cups of mixture into each buttered 1 1/2 qt pudding basins; cover with buttered waxed paper. Place 15" square cloth over waxed paper; secure under rim with string; tie corners, bandana-style at top.5. Place covered pudding basins on rack in deep kettle; add 3" boiling water. (Water should not touch top of basins) Steam covered over low heat until wooden pick inserted in centre comes out clean about 3 hours. Transfer to wire rack; remove cloth and waxed paper Let cool 30 mins6. Make Rum Custard Sauce and Brandy Butter (recipes listed separately)7. Run spatula around side of each pudding basin; shake gently to loosen pudding. Invert pudding onto serving platter. Sprinkle lightly with powder sugar; decorate with sprig of Holly. Heat brandy and ignite; pour flaming brandy over pudding. Serve with Rum custard sauce and or Brandy Butter.


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