About this recipe:This lovely Christmas pudding recipe has been in our family for four generations and is rich, moist and quite sticky, all the things a perfect Christmas pudding should be. We broke tradition by adding a few extra ingredients over the years but we still like to make it on "stir up Sunday" and we still stir from east to west.
110g shredded suet
55g self raising flour, sifted
110g white breadcrumbs
265g demerara sugar
zest and juice of 1 orange
zest and juice of 1 lemon
160g glace cherries
1 teaspoon mixed spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
In a mixing bowl, combine the suet, flour, breadcrumbs, sugar, fruit and spices and mix well. In a separate bowl combine the eggs, brandy and stout and mix well. Add the liquid to the dry ingredients and stir. Cover the bowl with a plate and leave in the fridge overnight.
The next day, grease a 1L pudding basin and add the pudding mixture. Cover with two sheets of pleated baking parchment then cover with a sheet of tin foil and secure around the rim of the basin with kitchen string.
Place on a trivet inside a large pan over a medium heat then pour in enough water to come half way up the side of the pudding basin. Cover, then simmer for 8 hours topping up the water when necessary. Remove from the pan and serve or store.
Always warn your family or guests if you have added a sixpence or any other charms to the pudding.
If you wish to store and reheat the pudding, you should re-wrap in clean baking parchment and muslin cloth. The pudding can be stored for several months. To reheat, steam in the same way as step three for 3 hours.
For stir up Sunday yesterday I made this pudding and steamed it in the slow cooker - genius! I doubled the ingredients for a 2L pudding bowl and wrapped it with pleated tin foil and baking parchment. It steamed hassle free to perfection in 8 hours on the slow cooker high setting! I will never steam a Christmas pudding on the stove again!! - 25 Nov 2013