Traditional Christmas Pudding

A dark, richly spiced steamed pudding packed with dried fruit and made well ahead to mature.

Ingredients

• 450g (1 lb) mixed dried fruit (raisins, sultanas, currants)
• 110g (4 oz) chopped mixed peel
• 110g (4 oz) shredded suet
• 110g (4 oz) fresh white breadcrumbs
• 50g (2 oz) self-raising flour
• 175g (6 oz) soft dark brown sugar
• 1 teaspoon mixed spice
• 1/2 teaspoon grated nutmeg
• 2 large eggs

Grated zest and juice of 1 orange

• 150ml (5 fl oz) barley wine or stout
• 4 tablespoons brandy

Directions

1. The night before, combine the dried fruit and peel with the orange zest, juice, barley wine and brandy, cover and leave to soak.
2. Next day, mix the suet, breadcrumbs, flour, sugar and spices in a large bowl, then stir in the soaked fruit and any liquid.
3. Beat the eggs and stir them in to make a soft dropping consistency, then make a wish as you stir.
4. Pack into a buttered 1.2 litre (2 pint) pudding basin, cover with a pleated round of buttered greaseproof and foil and tie securely with string.
5. Steam in a covered pan, water halfway up the basin, for 8 hours, topping up with boiling water as needed.
6. Cool, then re-cover with fresh greaseproof and foil and store in a cool place for up to several weeks to mature.
7. On the day, steam for a further 2 hours to reheat, then turn out, flame with warmed brandy and serve with brandy butter or cream.

Notes

Based on Delia Smith’s traditional Christmas pudding; making it weeks ahead lets the flavours deepen.