Our resident celeb chef Beverley Glock shares her simple yet super-tasty recipe for the classic Christmas pudd...
Beverley’s Christmas Pudding
Start making this the day before you wish to cook it, it can be made up to 6 weeks before Christmas then reheated on Christmas Day.
Ingredients for a 1.2 litre or 2 pint pudding:
110g shredded light suet
50g self raising flour
110g white breadcrumbs
1 teaspoon mixed spice
large pinch grated nutmeg
½ teaspoon cinnamon
225g dark brown soft sugar
25g mixed peel
25g flaked almonds
1 cooking apple, peeled and finely chopped or grated
grated zest and juice of 1 large orange and 1 lemon
2 medium eggs
150ml stout or Guinness
2 tablespoons rum or brandy
How to make it….
- Place suet, flour, breadcrumbs, spices, sugar, sultanas, raisins, currants, mixed peel, almonds, chopped or grated apple and the orange and lemon zest in a large bowl and mix together.
- In a separate bowl mix the orange and lemon juice, eggs, stout and rum together.
- Pour the wet ingredients into the dry ingredients and stir everything until well mixed. This is traditionally the time when you would gather all the family together to each have a turn at mixing the pudding and maybe making a wish. The mixture should be quite sloppy, if it is too dry then add a little more stout. Cover and leave overnight in a cool place.
- Grease your pudding bowl and pour in the mixture, cover with a double sheet of grease proof paper and sheet of foil and tie it securely with string.
- Stand the pudding on a trivet or upside-down saucer in a saucepan with around 5cm of water in the bottom or in a steamer over a pan of water, bring to a boil and simmer for 6-8 hours until a skewer inserted into the pudding comes out clean. If you are using an Aga then steam on the simmering plate for 30 minutes, transfer to the simmering oven for 4-6 hours. Leave to cool and store somewhere cool such as an unheated spare room