Name: Rich Christmas Pudding
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: Serves 8-10
Ingredients: 150 g (1 1/4 cups) currants; 150 g (1 cup) sultanas/golden raisins; 150 g (1 cup) prunes, roughly chopped; 175 ml (3/4 cup) Pedro Ximenez sherry; 100 g (2/3 cup) plain/all-purpose flour; 125 g (2 1/3 cups) fresh breadcrumbs; 150 g (about 1 cup) shredded suet or grated frozen vegetable shortening; 150 g (3/4 cup) dark brown sugar; 1 tsp (5 ml) ground cinnamon; 1/4 tsp (1 ml) ground cloves; 1 tsp (5 ml) baking powder; Finely grated zest of 1 lemon; 3 large eggs; 1 medium cooking apple, peeled and grated; 2 tbsp (30 ml) honey

Rich Christmas Pudding

A steamed Christmas pudding packed with sherry-soaked fruit, apple and warm spices.

YieldServes 8-10

Prep35 minutes

Cook5 hours

Total5 hours 35 minutes plus soaking

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Instructions

Put the currants, sultanas/golden raisins, prunes and sherry in a bowl. Cover and leave overnight.
Butter a 1.7 litre (3 pint/1 1/2 quart) pudding basin and its lid, or prepare a double layer of parchment paper and foil.
Mix the flour, breadcrumbs, suet, sugar, cinnamon, cloves, baking powder and lemon zest in a large bowl. Add the eggs, grated apple and honey.
Add the soaked fruit and all of its liquid, then mix thoroughly.
Pack the mixture into the basin and smooth the top. Cover securely.
Put the basin on a trivet in a large pan. Add boiling water to come halfway up the basin, cover and steam gently for 5 hours. Top up with boiling water as needed.
Leave to cool, replace the covering with fresh parchment paper and foil, and store in a cool place. To serve, steam for another 3 hours, until piping hot.

Notes

To flame the pudding, warm 125 ml (1/2 cup) vodka or brandy, pour it over the hot pudding and ignite carefully, well away from anything flammable.
The pudding can be made several weeks ahead and stored, tightly wrapped, in a cool, dark place.

Rich Christmas Pudding

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Ingredients

Instructions

Notes

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