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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!!
Servings 8
Calories 553 kcal
Phil Vickery
Prep Time30 mins
Cook Time7 hrs
Total Time7 hrs 30 mins

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 Facts
Christmas Pudding
Amount per Serving
Calories
553
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
51
mg
17
%
Sodium
 
48
mg
2
%
Potassium
 
608
mg
17
%
Carbohydrates
 
76
g
25
%
Fiber
 
7
g
29
%
Sugar
 
42
g
47
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Desserts, Christmas Recipes, Dessert
Cuisine British, Christmas, Winter
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