I adore Christmas Pudding and I love to make one every Year.
This year I don’t have my pressure cooker with me so I am cooking this in the oven. Will you join me?
How to make Homemade Christmas Pudding
Cook Time: 3.5-4 hours
Oven Temperature: 110C / 225F
- 500g Mixed Fruit
- 140g / 5oz Dates, chopped
- 1 Lemon Zest, grated
- 1 Orange Zest, grated
- 1 cup of Dark Ale or Stout
- 2 Tablespoons of Molasses or Black Treacle
- A good slug of Brandy
- 100g / 3.5 oz Soft Dark Brown Sugar
- 100g / 3.5 oz Breadcrumbs
- 100g / 3.5 oz Suet
- 60g / 2oz of All purpose Flour
- 1 teaspoon of Ground Nutmeg
- 1 teaspoon of Ground Ginger
- 1 teaspoon of Ground Cinnamon
- 1/2 a teaspoon of Ground Cloves
- 2 Tablespoons of Dutch Processed Cocoa Powder
- 1 Granny Smith or Bramley Apple, grated
- 2 Eggs
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Watch the full Video Tutorial
- Place your dried fruits, dates, lemon and orange zest into a bowl and add the stout, molasses and brandy. Stir everything together, cover with a cloth and leave to steep together for at least 8 hours or even overnight
- Once the fruits have all plumped up and absorbed the liquids add the rest of the ingredients, in the order listed above, and mix together thoroughly.
- Pour into a pudding basin and tap down to remove any air pockets. Place a circle of baking paper on top of the pudding and cover with kitchen foil. Make a pleat in the foil to allow for any expansion of the pudding during cooking. Seal the foil tightly around the lip of the bowl.
- Place the bowl into a deep baking tray either on a trivet or an upturned saucer. Pour in enough water to come at least an inch up the side of the pudding basin. Cover the baking tray and basin with a ‘tent’ of foil and place into a pre heated oven for about 4 hours.
Check after about 2 hours that you have enough water in the tray, I found my water was good for the whole cook but it depends on the seal of your foil.
- Remove from the oven once cooked and allow to cool completely. Store in the pantry or in a dark cupboard until you are ready to enjoy your pudding. This will last from one year to the next just stored in the pantry.
- To reheat the pudding either place in the oven again in the water bath for about an hour or heat in the microwave for 5 -10 minutes. Enjoy