Ingredients for Christmas Puddings
- 2 cups plain flour
- 1 cup breadcrumbs
- 1/2 teaspoon salt
- Mixed Spice
- Mace
- 8 ounces suet
- Brown Sugar
- Currants
- Raisins
- Almonds
- Oranges, Juice Of
- 1/2 cup golden syrup
- 1 teaspoon almond extract
- 4 large eggs
- Guinness Stout
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Christmas Puddings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Christmas Puddings
- Preheat oven to 350°F (175°C).
- Sift together 2 cups plain flour, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a large bowl, combine 8 ounces suet, 1 cup breadcrumbs, 1 cup packed light brown sugar, 4 large eggs, 1 cup stout, 1/2 cup golden syrup, 1 teaspoon almond extract, and 2 tablespoons orange juice.
- Mix thoroughly until well combined.
- Stir in 1 cup mixed chopped nuts (walnuts, pecans, almonds) and 1 1/2 cups mixed dried fruit (raisins, currants, sultanas, cranberries).
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing gently until just combined. Do not overmix.
- Grease a 2-quart pudding basin thoroughly. Pour the batter into the prepared basin.
- Cover tightly with greased aluminum foil or parchment paper. Secure the cover tightly.
- Place the pudding basin in a large, deep pot or steamer. Add enough boiling water to come halfway up the sides of the basin.
- Cover the pot and steam for 6 hours, adding more boiling water as needed to maintain the water level.
- After 6 hours, carefully remove the pudding from the steamer. Let it cool slightly before inverting onto a serving plate.
- Serve warm with brandy butter or custard.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
86g
Fat
22g
Carbs
16g
