- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 764
- Carbohydrate Content: 130g
- Fat Content: 23g
- Fiber Content: 5g
- Protein Content: 10g
- Saturated Fat Content: 10g
- Sodium Content: 0.81g
- Sugar Content: 101g
Granny Martin’s Christmas puddings
Ingredients
- sultana - 350g sultana
- currant - 350g currant
- fig - 140g dried fig, chopped
- peel - 100g mixed peel
- glace-cherry - 85g glace cherry, halved
- dried-apricot - 100g dried apricots, chopped
- brandy - 150ml brandy
- ginger - 100g stem ginger, chopped
- syrup - plus 3 tbsp of the syrup
- apple - 2 apples, grated
- orange - juice and zest 2 oranges
- egg - 6 large eggs, beaten
- suet - 250g shredded suet
- breadcrumb - 250g fresh white breadcrumbs
- muscovado-sugar - 350g light muscovado sugar
- self-raising-flour - 175g self-raising flour
- mixed-spice - 1 tsp mixed spice
- butter - butter, for greasing
Instructions
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.
Christmas pudding recipe for 4 – 8 people, takes only 20 mins; recipe has sultana, currant, fig, peel, glacé cherry, dried apricot, brandy, ginger, syrup, apple, orange, egg, suet, breadcrumb, muscovado sugar, self-raising flour, mixed spice and butter.
