Christmas pudding recipe to try out this festive season

holiday season is here and Christmas is just around corner. w seems to be perfect time to get going on that Christmas pudding which will serve as centrepiece for this year’s Christmas dinner. Here is an easy recipe for perfect Christmas pudding to bake this year which does t even need measurements and scales.

prepping time for this Christmas pudding is almost three hours. It is easy to bake and serves eight to ten people. ingredients required for this Christmas pudding recipe are:

• 1 cup raisins
• 1 cup self-rising flour
• 1 cup sultanas
• 1 cup finely grated butter, about 115g to be precise
• 1 cup dark brown muscovado sugar
• 1 cup chopped mixed nuts (also extra for garnish)
• 1 medium-size apple, peeled and grated
• 1 cup fresh brown breadcrumbs (from 4 slices of bread)
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 1 tsp baking powder
• 150g of chopped prunes
• 175ml of Pedro Ximenez sherry
• Grated zest of one lemon
• 1 cup milk
• 3 large eggs
• 2 tsp of honey
• 125ml of vodka

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How to make Christmas pudding?

Mix raisins, sultanas and prunes into a bowl with sherry and swill bowl a bit. cover it with a clean film and leave it to steep overnight or for a week. When fruits have covered ir steeping time, put a large pan of water to boil and also butter heatproof plastic pudding basin. Do t forget to grease lid too. Put all or remaining ingredients, except vodka, into a large mixing bowl and stir it. Add steeped fruits and mix thoroughly. Scrape and press mixture into prepared pudding basin and put lid. Wrap a layer of foil so that basin is watertight. Put basin in a pan of boiling water and steam for five hours. Check from time to time that water has t bubbled away.

After five hours, remove basin gently and unwrap foil once it has cooled down. Store it away until Christmas. On Christmas Day, wrap pudding once again with a foil and steam it for three hours in basin. To serve it, remove Christmas pudding from pan and take off lid. Put a plate on top and turn it upside down to unmould pudding. Serve it with garnishes.

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This Christmas pudding can be made two to three weeks in advance and kept frozen in a bowl till Christmas day. However, it needs to be completely thawed before reheating. It can also be made three weeks prior and refrigerated. But one should keep it in room temperature for an hour before reheating it.

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