Christmas pudding is a traditional and wonderful dessert typically served during the festive season. It's a rich, fruity, and spiced dessert that is often set on fire with brandy and served with a warm sauce or custard. Here's a classic Christmas pudding recipe:

Ingredients:

For the Pudding:

  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1 cup (175g) sultanas (golden raisins)
  • 1 cup (125g) chopped mixed candied peel
  • 1 cup (175g) suet (vegetable suet for vegetarians)
  • 1 cup (175g) breadcrumbs
  • 1 cup (225g) dark brown sugar
  • 1 cup (125g) all-purpose flour
  • 1 tsp mixed spice (a blend of cinnamon, nutmeg, and allspice)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 3 large eggs
  • 1/4 cup (60ml) stout or dark beer
  • 1/4 cup (60ml) brandy

For Steaming:

For Serving:

  • Brandy or rum for flaming
  • Warm brandy sauce, custard, or cream

Instructions:

  1. Prepare the Dried Fruits: In a large mixing bowl, combine the raisins, currants, sultanas, candied peel, and suet.

  2. Add Dry Ingredients: Add the breadcrumbs, brown sugar, flour, mixed spice, ground cinnamon, ground nutmeg, and ground cloves to the fruit mixture. Mix everything together thoroughly.

  3. Add Wet Ingredients: Stir in the lemon and orange zest and juice. Then, beat the eggs and add them to the mixture. Finally, pour in the stout or dark beer and brandy. Mix everything until well combined.

  4. Prepare the Pudding Basin: Grease the pudding basin(s) with butter. Place a round piece of parchment paper at the bottom of each basin to prevent sticking.

  5. Fill the Basins: Spoon the pudding mixture into the greased basin(s), pressing it down firmly. Leave a bit of space at the top for the pudding to expand during cooking. Smooth the top.

  6. Cover and Steam: Cover the pudding basin(s) with a piece of parchment paper and then a piece of aluminum foil. Secure them with kitchen twine. This will help keep the water out during steaming. Place the basin(s) in a large steamer or a deep saucepan with a steamer rack. Fill the pot with enough boiling water to reach halfway up the sides of the basin(s). Cover with a lid and steam for 6-8 hours. Check the water level periodically and top it up with boiling water as needed.

  7. Cool and Store: Once steamed, remove the pudding from the heat and let it cool. You can store the pudding in a cool, dark place for several weeks or even months.

  8. Reheat on Christmas Day: On Christmas Day, reheat the pudding by steaming it for 2-3 hours until it's heated through.

  9. Flame the Pudding: Just before serving, warm some brandy or rum in a saucepan and pour it over the pudding. Ignite it carefully with a long match or lighter. Allow the flames to die down, and then serve the pudding.

  10. Serve: Serve the Christmas pudding with warm brandy sauce, custard, or cream using an electric beater.

Enjoy your homemade Christmas pudding! It's a delightful festive tradition to be  enjoyed with family and friends.