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Christmas wouldn’t be the same without the feeling of having totally over-indulged. This Christmas pudding recipe from Dominic Chapman will make sure you and your guests will be full of Christmas cheer - with Guinness, rum and brandy in the mix

Method
1.
To prepare the pudding mix, sift the flour into a bowl and combine with the breadcrumbs, suet, almonds, sugar and spices
2.
Remove the stones from the dates, chop the flesh and combine with the remaining fruits. Add to the flour mixture and mix well
3.
Whisk the eggs together and add to the pudding mixture with the rum, brandy, Guinness and golden syrup. Stir thoroughly to combine
4.
Leave the mix in the fridge for 1 week to develop its flavour. During this time, taste the mixture occasionally - more spices or alcohol can be added if required
5.
To cook the pudding, butter and flour a pudding basin, then fill it 3/4 of the way up the side with the mixture. Place a circle of parchment paper on top of the mixture, cover the basin with tin foil and seal tightly
6.
Place in a steamer and steam the pudding for 4 hours. Once cooked, allow to cool and store tightly wrapped in the fridge or a cool place until required. To reheat the puddings, return to the steamer and steam for a further 2 hours
Christmas pudding
Christmas puddings are best made at least a month before Christmas
7.
To prepare the brandy butter, add the butter to a large bowl and allow to soften. Once soft enough to beat, whisk the butter until light and creamy
8.
Add the icing sugar and beat again until all of the sugar is mixed in, then whisk in the brandy, tasting to achieve the right balance of sweetness and alcohol. Store the butter in the fridge until required
9.
Serve the reheated Christmas pudding with a good dollop of brandy butter or some cream. If desired, turn down the lights, splash some more brandy over the hot pudding and set it alight!
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Christmas pudding recipe with a sweet white wine

Ingredients

Christmas pudding

  • 115g of self-raising flour
  • 110g of white breadcrumbs
  • 110g of suet
  • 250g of soft brown sugar
  • 1/2 tsp of ground mixed spice
  • 1/4 tsp of grated nutmeg
  • 1/4 tsp of cinnamon
  • 50g of nibbed almonds
  • 90g of dates, stones removed
  • 125g of raisins
  • 125g of sultanas
  • 125g of currants
  • 25g of mixed peel
  • 1 Bramley apple, peeled and grated
  • 1 orange, juiced and zested
  • 1 lemon, juiced and zested
  • 3 eggs
  • 75ml of rum
  • 75ml of brandy
  • 75ml of Guinness
  • 100g of golden syrup

Brandy butter

  • 100g of unsalted butter, softened
  • 225g of icing sugar
  • brandy to taste

To plate

  • 200ml of double cream
  • brandy

Equipment

  1. Steamer
  2. Parchment paper
  3. 3lb pudding mould

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This Christmas pudding recipe comes from Dominic Chapman - a beautifully luxurious recipe for the occasion

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