The joy of a Christmas pudding, the highlight and finale to a splendid family Christmas lunch. Often recipes are handed down for generations. This one is based on the old but modernised for the new. A recipe that will be handed down for generations to come. Makes 2 x 1L puddings or 1 large 2L
225g seedless raisins
200g pitted prunes
50g diced dried apricot
50g glace ginger
125ml orange liqueur
100g blanched almonds, toasted
6 slices white bread
1 medium carrot, peeled
1 small green apple, cut in half, core removed
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp mixed spice
¼ tsp nutmeg
1 x 250g packet prepared suet mix *
1 cup plain flour
4 large eggs
Orange Liquor Butter
250g unsalted butter, softened
1⅓ cups (180g) icing sugar
2 tbs orange liqueur
1 tbs brandy
Grease a large 2L pudding bowl or 2 x 1L pudding bowls. Place a large sheet of baking paper over a large sheet of foil and create a pleat through the centre. Set aside.
Using scissors, snip the dried fruits into smaller pieces and place into the mixing bowl of the stand mixer. Combine the brandy and orange liqueur in a small saucepan and warm over a low heat. Pour over the fruit.
Attach the flat beater and mixing bowl to the stand mixer. Turn to speed 1 and mix until fruit is well combined. Cover and set aside for 2 hours.
Attach the slicer shredder with the coarse drum to the mixer and place a bowl under the chute. Turn to speed 8 and shred the almonds, bread, carrot and apple.
Attach the pouring shield to the mixing bowl. Add the bread crumb mixture to the dried fruit and mix on speed 1 until combined. Add the sugar, spices, suet mix and flour about ½ cup at a time and mix well. Add the Guiness and eggs, mix for 1 minute. Increase to speed 4 and mix for 30 seconds.
Divide the mixture into the prepared pudding bowls and smooth the top. Place on the prepared paper and foil and secure with a double thickness of string, tie firmly. Run another double thickness of string across the pudding bowl and secure. This will act as a handle.
Place a trivet or upturned saucer into the base of a large saucepan. Lower the pudding into the saucepan and carefully pour boiling water down the sides of the saucepan until half way up the pudding bowl. Simmer partially covered for 4 hours. During the cooking process, replenish with extra boiling water. Do not allow saucepan to boil dry.
Remove from the heat and set aside until completely cold. Remove pudding from the bowl and wrap firmly in plastic wrap, then wrap in a clean tea towel.
Place pudding bowl in a large ovenproof dish and pour in boiling water to come half way up the sides of the bowl. Place in oven and bake at 160C (140C fan forced) for 6 hours, replenishing the water as needed. Remove and cool.
To reheat return pudding to the pudding bowl and cover as before. Using your chosen method of cooking, cook for 1 hour in the saucepan and 2 hours in the oven.
Brandy Cointreau butter
Attach the flat beater to the stand mixer with the pouring shield. Place the butter into the mixing bowl and mix on speed 4 until creamy. Add the icing sugar gradually and mix for 3 minutes or until light and fluffy. Add the Cointreau and brandy and mix well.
- Suet is traditionally added to puddings, it gives a rich flavour and texture. For convenience and ease our recipes uses a suet mix - available at all supermarkets.
- The stainless steel mixing bowl is also suitable for storage. Plastic covers specifically designed to fit onto the mixing bowl are available from retailers.