Master the tradition of making boiled Christmas pudding with this detailed recipe on baking, wrapping and storing your pudding.
1.5kg Dried Fruit - including raisins, sultans, currants, dates, figs, apricots - whatever you like.
1 cup Brandy
250g Dark Brown Sugar
5 large eggs
1 Tbs Golden Syrup
300g Plain Flour
1tsp Baking Powder
1tsp Mixed Spice
You will need a BIG POT, string and either 1x1m calico to make one big pudding, or two 60x60cm calico squares to make two small ones.
- Soak the dried fruit overnight in a non-reactive bowl.
- Cream the butter and the sugar really well.
- Add the eggs one at a time, beating between each addition.
- Add the vanilla & golden syrup.
- Sift the flour, baking powder & mixed spice and stir.
- Add the soaked dried fruit.
At this point EVERY MEMBER OF THE HOUSEHOLD must stir the pudding for good luck!# Bring a large pot filled 3/4 with water to the boil.
- Rinse the calico squares really well, squeeze dry and spread out on the bench top.
- Dust liberally with flour, put the pudding mixture in and tie up tightly with string as close to pudding as possible. Put a second knot in the string so you can later hang your pudding.
- Put a saucer on the bottom of the pot and put your pudding carefully into the boiling water.
- Boil 4 hours for a large pudding, 2 hours for two small puddings.
- Hang your pudding on a broom somewhere relatively cool.
On the day boil your pudding for 1 hour before serving with either brandy butter, custard or best quality vanilla ice cream.
Check out the exclusive interview with recipe creator Katie Little here.