Christmas Pudding
Having lived in Somerset, I know I could be accused of being biased, but I love using Cider in my recipes. Here, it gives extra moisture and wonderful flavour to the dried fruits and grated apple in a traditional Christmas pudding. And as if that wasn't enough, there's another secret ingredient too - chocolate!!
Ingredients
- 115 g raisins
- 115 g currants
- 115 g sultanas
- 55 g chopped mixed peel
- 115 g coarsely grated carrot
- 115 g cooking apple, peeled and coarsely grated
- finely grated zest of an orange
- 100 ml cider
- 2 eggs, beaten
- 1 tbsp black treacle
- 115 g muscovado sugar
- 115 g plain flour, sieved
- 0.5 tsp mixed spice
- 0.5 tsp nutmeg
- 0.5 tsp cinnamon
- 115 g ground almonds
- 115 g vegetable suet
- 85 g bitter plain chocolate, roughly chopped
Instructions
- Grease a 1.2 litre/2 pint pudding basin, cut out a small circle of greaseproof paper and use it to line the base.
- Place dried fruits, chopped peel, grated carrot and apple and orange zest in a large bowl, pour over the cider and allow to stand for about 10 minutes.
- Add the beaten eggs, treacle and sugar to the soaked fruits and stir well to combine, then add the flour, spices, ground almonds, suet and chocolate and mix well.
- Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat. Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie the papers just below the rim of the basin. With an extra piece of string, tie a long loop across the top - you can use this as a handle to help lower and lift the pudding in and out of the pan.
- Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top.
- Fill the pan with enough boiling water to come halfway up the sides of the basin, then cover with a tightly fitting lid and bring the water to the boil. Reduce the heat and simmer gently for about 7-8 hours. Fill the pan with enough boiling water to come halfway up the sides of the basin, then cover with a tightly fitting lid and bring the water to the boil.
- Reduce the heat and simmer gently for about 7-8 hours.
- Serve with clotted cream, brandy butter or lashings of custard!!
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
553
Calories
28G
Fat
12G
Saturates
42G
Sugars
48G
Salt
9G
Protein
76G
Carbs
7G
Fibre
ⓘ UK Government Reference Intakes (RIs).
