Ingredients for Christmas Pudding
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How to Make Christmas Pudding
- Preheat oven to 300°F (150°C).
- In a large bowl, thoroughly combine the suet, flour, brown sugar, mixed spice, cinnamon, nutmeg, and salt.
- Add the chopped mixed peel, raisins, currants, sultanas, and chopped apples. Gently fold until evenly distributed.
- Gradually whisk in the eggs and then stir in the treacle and brandy (optional).
- Spoon the mixture into a well-greased 2-quart pudding basin. Cover tightly with parchment paper, then foil. Secure with string.
- Place the pudding basin in a large pot with a steamer basket. Add enough boiling water to come halfway up the sides of the basin.
- Cover the pot tightly and steam for 3-4 hours, adding more boiling water as needed to maintain the water level.
- Once the steaming is complete, carefully remove the pudding from the pot, remove the foil and parchment paper, and let cool slightly before serving. For best results, allow to rest for at least 24 hours before serving. Can be microwaved or reheated before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
104g
Fat
39g
Carbs
14g
