Christmas Pudding

Christmas Pudding

Try this classic Christmas pudding recipe and enjoy a beautiful dessert with our fresh organic ingredients through the festive period.



50g blanched almonds, roughly chopped
2 large Bramley cooking apples, diced into 1cm cubes
200g box candied peel (in large pieces) , roughly chopped
1 tbsp ground nutmeg
1kg raisins
140g plain flour
100g soft fresh white breadcrumbs
100g light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy
250g packet butter, taken straight from the fridge


Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy in a large bowl.
Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir.
Butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string. Trim off any excess paper.
Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting in and out of the pan.
Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. Serve with brandy butter or cream.
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