Christmas Pudding
6 h 25 min
To Cook
8
Serves
Ingredients
- 150g (2/3 cup) Ballantyne Cultured Unsalted Butter
- 100g (1 cup) plain flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 1 pinch ground cloves
- 100g (2 cups) fresh white breadcrumbs
- 100g (½ cup) dark muscovado sugar
- 150g (1 cup) sultanas
- 75g (½ cup) currants
- 75g (½ cup) raisins
- 50g (½ cup) dried prunes, pitted
- 2 tbsp chopped almonds
- 50g (½ cup) finely chopped candied peel
- 50g runny honey
- 1 unwaxed orange, grated zest and juice
- 2 eggs, beaten
- 75 ml (⅓ cup) dark rum or brandy
- To decorate:
- Icing sugar
- Cranberries
Christmas Pudding
Method
Step 1
Grease a 1.2 litre pudding basin.
Step 2
Sift the flour and spices into a mixing bowl and rub in the butter until it resembles breadcrumbs.
Step 3
Stir in the breadcrumbs, sugar, dried fruits, almonds and candied peel.
Step 4
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
Step 5
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil, tie securely and place in the top of a steamer. Alternatively, place on an inverted plate in a large pan and pour in boiling water to come halfway up the basin.
Step 6
Cover and cook for 6 hours, topping up with boiling water as needed.
Step 7
Turn out onto a serving plate and sift icing sugar over the top. Decorate with cranberries.
Step 8
Tips: To make ahead: Cool the pudding completely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.
