The traditional Christmas Pudding is a little too rich and fruity for many tastes. With that in mind, I have experimented over several years and come up with a delicious alternative recipe. It is also perfectly possible to prepare this pudding as late as Christmas Eve, or as early as October - it tastes great from the oven freshly baked, or keeps well in a cool, dry place.
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Step 1: Ingredients
To make a 2pt pudding:
100g Self Raising Flour
75g Shredded Suet
100g Mixed Dry Fruit and Peel
100g Soft Brown Sugar
½ Unwaxed Lemon Rind (grated)
2 Eggs (medium)
2tbsp Brandy (or Dark Rum)
½tsp Nutmeg (grated)
½tsp Mixed Spice
1tsp Ginger (dried, ground)
In the photo's I'm preparing four puddings, so it may look more!
Step 2: Before You Start
Grease your pudding bowl, and line the bottom with a circle of greaseproof paper
Prepare pleated covers of both greaseproof paper and aluminium foil
Set the oven to 95°C / 195°F
Step 3: Dry Mix
Add all the dry ingredients to a mixing bowl, and mix well
Don't forget the grated nutmeg
Step 4: Wet Mix
Now add all the other ingredients, including the grated lemon rind
Step 5: Package Your Pudding
Pour the mix into the pudding bowl
Cover first with the pleated greaseproof paper
Then cover with the pleated aluminium foil, with the pleat at right angles to that of the greaseproof paper
Tie the double cover around the top of the bowl with string
Step 6: Bake
Place the pudding bowl in a deep tray
Half fill the tray with water
Cover the tray with aluminium foil, tucking it in tightly, and shaping so that steam will condense and drip back into the tray
Place this tray into a second tray, if you have one, to catch any escaping water
Bake in the oven for seven to eight hours
You can eat it hot from the oven, or store in a cool, dry place, ready to reheat before serving
To reheat, microwave for a minute or two, or steam for 30-40 minutes
That's all folks!
Thanks for viewing my Instructable.
Participated in the
Baking Contest 2016