Make this must-have Christmas pudding any time from October onwards, to give it plenty of time to mature.
Christmas Pudding
8
300
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 75g | Self-raising flour |
| ¼ tsp | Salt |
| 1 tsp | Ground mixed spice |
| 75g | Fresh white breadcrumbs |
| 75g | Trex, at room temperature |
| 150g | Dark muscovado sugar |
| 3 | Large eggs, lightly beaten |
| Finely grated zest and juice of | |
| 1 | Medium orange |
| 75g | Carrot, coarsely grated |
| 150g | Currants |
| 150g | Sultanas |
| 150g | Raisins |
| 2 tbsp | Dark rum or brandy |
Method
Grease either 1 x 1.25 litre (2 pint) or 2 x 600ml (1 pint) pudding basins with a little Trex.
Sift the flour, salt and spice into a bowl, then stir in the breadcrumbs. In a separate bowl, beat the Trex and sugar together until light in texture and paler in colour. Gradually beat in the eggs. Then stir in the breadcrumb mixture with the orange zest, orange juice and grated carrot. Add the dried fruit and rum or brandy, mixing them in thoroughly.
Transfer the mixture to the prepared basins, pressing it down firmly. Cover the basins securely with greased greaseproof paper, tie on with string, then cover them tightly with pieces of foil.
Place the basins in a steamer, cover with the lid and steam steadily for 4-5 hours, taking care that the steamer does not boil dry – top up with boiling water as necessary. (The longer the cooking time, the darker the puddings).
Cool the puddings, then remove the foil and re-cover with fresh pieces. Store in a cool, dry cupboard for up to 4 months.
To reheat, steam the puddings for 2 hours. Serve with brandy butter, rum sauce or fresh cream.
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