Classic Christmas Pudding

A rich, indulgent British Christmas pudding packed with raisins, candied peel, apples and warming spices, steamed to perfection and flamed with brandy on the big day. A beloved festive tradition the whole family can help make.

Ingredients

• Raisins

  ⚖ 1 kg 200 pcs
  kcal/г%DV

  Calories

  2990149%

  Protein

  33.066%

  Total Fat

  2.53%

  Carbohydrates

  793.0200%
• Butter

  ⚖ 250 g 17.9 pcs
  kcal/г%DV

  Calories

  179289%

  Protein

  2.14%

  Total Fat

  202.8200%

  Carbohydrates

  0.10%
• Candied Peel

  ⚖ 200 g None
  kcal/г%DV

  Calories

  64432%

  Protein

  0.71%

  Total Fat

  0.10%

  Carbohydrates

  165.460%
• Plain Flour

  ⚖ 140 g 💧 233.3 ml 🥛 1 cup
  kcal/г%DV

  Calories

  47523%

  Protein

  18.536%

  Total Fat

  3.54%

  Carbohydrates

  100.836%
• Breadcrumbs

  ⚖ 100 g 3½ pcs
  kcal/г%DV

  Calories

  39419%

  Protein

  13.426%

  Total Fat

  5.36%

  Carbohydrates

  72.026%
• Muscovado Sugar

  ⚖ 100 g 💧 113.6 ml 🥄 7⅔ tbsp
  kcal/г%DV

  Calories

  38019%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  98.135%
• Almonds

  ⚖ 50 g 💧 45.5 ml 🥄 3⅛ tbsp
  kcal/г%DV

  Calories

  28914%

  Protein

  10.621%

  Total Fat

  25.332%

  Carbohydrates

  10.83%
• Eggs

  ⚖ 150 g 🥚 3 pcs
  kcal/г%DV

  Calories

  21410%

  Protein

  18.937%

  Total Fat

  14.318%

  Carbohydrates

  1.10%
• Bramley Apples

  ⚖ 360 g 🍎 2 pcs
  kcal/г%DV

  Calories

  1879%

  Protein

  0.91%

  Total Fat

  0.60%

  Carbohydrates

  49.718%
• Nutmeg

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.10%

  Total Fat

  0.40%

  Carbohydrates

  0.50%

Also in this recipe

• Brandy 2 tbsp

Instructions

• Prepare all the ingredients before you begin. Coarsely chop the almonds (or use a food processor). Peel, core and chop the cooking apples (a food processor works here too). Finely chop the candied peel by hand with a sharp knife — do not use a food processor for this. Grate three-quarters of the whole nutmeg.
• Combine the almonds, apples, candied peel, grated nutmeg, raisins, 140 g plain flour, 100 g breadcrumbs, 100 g muscovado sugar, 3 large eggs and 30 ml of brandy in a large mixing bowl. Holding the 250 g butter in its wrapper, grate one quarter of it into the bowl and stir everything together. Repeat with the remaining butter in three more batches. Once all the butter is incorporated, stir the mixture vigorously for 3–4 minutes until it subsides slightly after each stir. Invite the family to take a turn stirring and make a wish.
• Generously butter two 1.2-litre pudding bowls and place a circle of baking parchment in the bottom of each. Pack the pudding mixture in firmly. Cover each bowl with a double layer of baking parchment pleated in the centre to allow for expansion, then tie securely with string. Trim any excess paper.
• Wrap each bowl in a double layer of aluminium foil to make the puddings completely watertight — place the bowl on one large sheet, bring the edges up and over the top, then cover with a second sheet brought down underneath. Tie with additional string and fashion a handle loop for easy lifting.
• Boil or oven-steam the puddings for 8 hours, checking and topping up the water level regularly. Remove from the pan and leave to cool overnight. Once cold, discard the wrappings and re-wrap each pudding in fresh baking parchment, foil and string. Store in a cool, dry place until Christmas Day.
• On Christmas Day, boil or oven-steam the pudding for 1 hour to reheat thoroughly. Unwrap and turn out onto a serving plate. To flame the pudding, warm 45–60 ml of brandy in a small saucepan, pour it over the pudding and carefully set it alight before bringing it to the table.