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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