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, what with Guinness, rum and brandy called for in the mix

Method
1.
Sift the flour then combine with the breadcrumbs, suet, almonds, sugar and spices
2.
Chop the dates, removing the stones then combine with all fruit and add to the flour mixture
3.
Whisk eggs together and mix into the pudding mixture with all other ingredients
4.
Once fully mixed leave mixture in the fridge for 1 week to develop its flavour. (During this time, taste the mixture and more spices or alcohol can be added if required)
5.
To cook the puddings, butter and flour a pudding basin then fill ¾ of the way up the mould with the mixture. Place a piece of parchment paper on top of the mixture then cover basin with tin foil and seal tightly
6.
Place in steamer and steam puddings for 4 hours. Once cooked allow to cool and store in the fridge or a cool place, wrapped tightly until required
7.
To reheat puddings: return to the steamer and steam for a further 2 hours. Serve immediately with brandy butter and double cream
Christmas pudding
Christmas puddings are best made at least a month before Christmas
8.
To make the brandy butter, place the butter into a large bowl and allow to soften. Once soft enough to beat, whisk the butter until light and creamy
9.
Add the icing sugar and beat again until all the sugar is mixed in
10.
Then whisk in the brandy and taste to achieve the perfect balance of sweetness and brandy to your liking. Store butter in the fridge until required
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Corney & Barrow matching wine

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

Ingredients

  • 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

Equipment

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

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This Christmas pudding recipe comes from Dominic Chapman at The Royal Oak - it is certainly a luxurious Christmas pudding as expected

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