About this recipe:This recipe is based off an old traditional method from coastal south Wales of cooking a Christmas pudding boiled in a linen bag in one lump; hence the name pwdin lwmp nadolig (Christmas lump pudding). Try the old version if you have a cauldron and a spare pillowcase to hand... but I prefer to make it the modern way with a few modern ingredients.
225g plain flour
225g soft brown sugar
225g candied peel
1 pinch salt
1/4 teaspoon ground nutmeg
1/4 teaspoon bicarbonate of soda
4 to 6 tablespoons warm buttermilk
2 tablespoons treacle
2 eggs, beaten
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Method Prep:10min › Cook:5hr › Ready in:5hr10min
Grease two 1.2L pudding moulds.
Rub the suet into the flour then add all the other dry ingredients, except the bicarb. In a separate bowl, mix the bicarb into the buttermilk and stir in the treacle, then add to the dry ingredients along with the beaten eggs. Stir well till thoroughly combined.
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 rack set in a large saucepan and fill up to half their depth in boiling water. Cover the pan and bring to the boil. Cook the puddings for about 5 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.