About this recipe:This version of Christmas pudding from rural Wales is dense, rich and full of fruity flavour. Enjoy with some creamy brandy sauce.
225g plain flour, sifted
225g brown sugar
1 large apple - peeled, cored and diced
zest of 1 lemon
6 eggs, beaten
4 to 6 tablespoons milk
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Method Prep:10min › Cook:7hr › Ready in:7hr10min
Lightly grease two 1.2L pudding moulds.
Rub the suet into the flour then add the other dry ingredients, including the fruit and zest, and mix well. Add the eggs and stir with a wooden spoon. Gradually add the milk using just enough to make a nice thick mixture. Divide the mixture equally between the prepared pudding moulds. Cover with a layer of greaseproof paper, with a fold in the middle allowing for rising, and then wrap in muslin and secure tightly with kitchen string.
Stand the puddings on a tray set in a large pan, and fill up to half their depth in boiling water. Boil the puddings for about 7 hours, topping up the water regularly. Remove from the water, cool then change the paper and muslin for fresh and store in the fridge until Christmas day.
On Christmas day, boil the pudding for a further 2 hours to reheat.
If you put small coins in the mixture, always warn your guests before they get stuck in.
The reason I chose to try this recipe is because it reminded me of my Nain's xmas pud. It was very quick and easy to make. Took it to my Family in Reading the week after I made it for pre xmas lunch, its was everything I thought it would be. May make my own little changes to it next year. It was Well worth making. It will be a regular bake in my house. So glad recipe made two pudding as I have one left for me for my family Christmas at home in Beddau. No wonder Nain use to make 6 or more. Diolch or galon MyfanwyR - 02 Dec 2013