Christmas Pudding Recipe
Every year we follow the tradition of making a Christmas pudding and gathering the whole family around to stir it and make a wish. This year, we replaced all the sugar with maple syrup and gave it a Canadian twist.
This recipe requires a 0.6L pudding bowl.
Ingredients
- 55g suet
- 25g self raising flour, sifted
- 55g breadcrumbs
- ½ tsp mixed spice
- ¼ tsp freshly grated nutmeg
- Pinch of cinnamon
-
100g Pure Maple Syrup, Amber Rich
- 55g sultanas
- 55g raisins
- 137g currants
- 20g candied peel
- ½ an apple, peeled and cut into small chunks
- Finely grated zest of 1 orange
- 1 egg, beaten
- 75ml Guinness
- 1 tbsp rum
- Butter, for greasing
Instructions
- Prepare the pudding mixture the day before you want to steam it. In a large bowl, combine the suet, sifted flour, breadcrumbs and spices. Add the dried fruit, apple and orange zest.
- In a separate bowl, mix together the wet ingredients, then add them to the dry ingredients and mix thoroughly. Gather the family to stir the pudding and make a wish. Cover with cling film and leave overnight in a cool place.
- The next day, grease a 0.6L pudding bowl and fill it with the mixture. Cover with two layers of greaseproof paper and foil, securing with string.
- Place the bowl in a steamer over simmering water and steam for 8 hours, topping up with boiling water as needed.
- Allow the pudding to cool, then replace the paper and foil and store in a cool, dark place.
Christmas Day
- Steam the pudding for a further 2 hours to heat through.
- Serve with brandy butter or custard.