English Christmas Puddings Recipe

Name: English Christmas Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TO MAKE SHREEDED SUET: You can feeze some and then grate it. Then Chop it it kind of looks like the shape of Rabbit droppings (Smile); PUDDING BASIN; If you don't have a pudding mold, you can fake things out by pudding a sheet of heavy; duty foil inside large ovenproof bowl and greasing it generously. Tie it tightly around; the edge with a string. However, most cookery shops have the Pudding Basin's Whatever; sort of container you use, grease it generously...and I do mean generously and; then sprinkle with a bit of granulated sugar.; FOR TWO PUDDINGS IN 2 PINT (1 LITER) BASINS.; 8 oz Shredded Suet; 1 Heaped TableSpoon Mix Spice; 1/2 Teaspoon Grated NutMeg; 1/2 Teaspoon Ground Cinnamon; 4 oz Self-Raising Flour; 16 oz Soft Brown Sugar; 8 oz White Breadcrumbs (from a stale loaf works better); 8 oz Saltanas (Light Raisins); 8 oz Raisins; 20 oz Currents; 2 oz Almonds (Blanched, Skinned And Chopped); 2 oz Mixed Peel/Red Cherries Finely Chopped whole Candied And Citron Peel. (If Available); The Grated Rind Of 1 Orange and 1 Lemon; 1 Apple, Peeled and Cored and Finely Chopped; 4 Eggs; 5 Fluid Ounces Barley Wine; 5 Fluid Ounces Stout; 4 Tablespoons Dark Rum

Servings: persons

TO MAKE SHREEDED SUET: You can feeze some and then grate it. Then Chop it it kind of looks like the shape of Rabbit droppings (Smile)
PUDDING BASIN
If you don't have a pudding mold, you can fake things out by pudding a sheet of heavy
duty foil inside large ovenproof bowl and greasing it generously. Tie it tightly around
the edge with a string. However, most cookery shops have the Pudding Basin's Whatever
sort of container you use, grease it generously...and I do mean generously and
then sprinkle with a bit of granulated sugar.
FOR TWO PUDDINGS IN 2 PINT (1 LITER) BASINS.
8 oz Shredded Suet
1 Heaped TableSpoon Mix Spice
1/2 Teaspoon Grated NutMeg
1/2 Teaspoon Ground Cinnamon
4 oz Self-Raising Flour
16 oz Soft Brown Sugar
8 oz White Breadcrumbs (from a stale loaf works better)
8 oz Saltanas (Light Raisins)
8 oz Raisins
20 oz Currents
2 oz Almonds (Blanched, Skinned And Chopped)
2 oz Mixed Peel/Red Cherries Finely Chopped whole Candied And Citron Peel. (If Available)
The Grated Rind Of 1 Orange and 1 Lemon
1 Apple, Peeled and Cored and Finely Chopped
4 Eggs
5 Fluid Ounces Barley Wine
5 Fluid Ounces Stout
4 Tablespoons Dark Rum

1
MAKE AHEAD FOUR OR FIVE WEEKS BEFORE CHRISTMAS, As the cake ages,
2
it will develop more flavor.
3
Put The Shredded Suet, Flour, Breadcrumbs, spices and sugar in a bowl stiring one at a time. Then Gradually mix in the fruit, peel and nuts then apple orange and lemon peel.
4
In a differant bowl beat eggs then add the rum, barley wine and stout. now add this to the fruit mixture and stir hard it is vital that you stir hard even if you require help. (I use a very clean basin (Washing up dish container) as it has lots of room and wash my hands throughly with soap, rinse and dry, then I use them to mix this mixture all up.You may need a little more stout the mixture needs to be a good dropping consistency. (should fall from the spoon when tapped sharply against the bowl). Now you need to make your Wishes and add your sixpence's (I wrap them in waxed paper).
5
After Mixing, Cover bowl with a cloth and leave overnight. The next day grease 2 pudding basins and pack mixture into them right to the top. Cover each pudding with a square of Waxed Grease Proof paper.and then a square pudding-cloth on top. Tie these around the rims of the bowl with string then bring the corners of the cloth up and tie together on top.
6
Steam the pudding for 8 hours-keeping an eye on the water making sure it does not boil away. Add more water when needed. I put the pudding in a saucepan and have the water fill about 3/4 the way up the Basin about an 1 inch below the rim. When Cooked and cooled, remove the cloth and paper and replace with a fresh lot. Store in a cool dry place and when ready to eat steam for 2 hours.

998

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: TO MAKE SHREEDED SUET: You can feeze some and then grate it. Then Chop it it kind of looks like the shape of Rabbit droppings (Smile), PUDDING BASIN, If you don't have a pudding mold, you can fake things out by pudding a sheet of heavy, duty foil inside large ovenproof bowl and greasing it generously. Tie it tightly around, and more.

Yes, English Christmas Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Christmas Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions