
Prep Time | 20 mins |
Cook Time | 1.5 -2 hours |
Servings |
6 - 8
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- 110 g stoned prunes (14 in number) chopped
- 160 g currants
- 110 g raisins
- 110 g sultanas
- 80 g plain flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 80 g breadcrumbs
- 60 g suet (beef or vegetarian)
- 80 g dark brown sugar (or light brown)
- 1/4 strip lemon zest grated, tested or finely chopped
- 100 ml (2 floor) Stout or Guinness
- 1 whole egg (medium - large)
- pinch salt
Ingredients
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- Mix all the ingredients together by wooden spoon or clean hands in a large bowl. (For best results refrigerated over night to allow the flavours to develop)
- Spoon in to a lined 1-kilo pudding bowl.
- Make sure the pudding is covered with a lid or tin foil and steam for 2 hours. (Keeping the water topped up)
- Cool in the pudding bowl.
- Rewrap in a piece of greaseproof paper and cloth or cling film.
- Store in a cool cupboard until Christmas Day and just as you’re serving the Turkey simply microwave for several minutes or steam until warm.
Top Tips -
For a bigger pudding or a spare one for Boxing Day just multiply the recipe, you can’t go wrong. These are also good made in individual ramekins or pudding coupes, wrap with a piece of material and ribbon, label and give away as presents or use as a fund raiser.
For a Vegan version use vegetarian suet, replace the eggs with either a vegan substitute or 1-teaspoon baking powder and 1 teaspoon bicarbonate of soda.
For gluten free version use gluten free or rice flour.
Christmas pudding isn’t just for Christmas it’s lovely any time of the year with cream or ice-cream or you can make IT in to an ice-cream or fill filo parcels and make Christmas Pudding Spring rolls.
Half the mix for a small pudding - serving 3 - 4 steam for 1.5 hours.