British Christmas Pudding
A classic Christmas pudding offers a deliciously sticky texture, abundant dried fruit, and warming flavors from brandy and spices, perfect for holiday celebrations.
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Instructions
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Start simmering water in a saucepan for the steamer.
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In a large bowl, combine mixed dried fruit, candied fruit peel, chopped apple, orange zest and juice, lemon zest and juice, and brandy; mix well, then cover and marinate for 2 hours or overnight.
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Grease a pudding basin or Pyrex bowl with softened unsalted butter.
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In a very large bowl, stir together sifted self-rising flour, ground cinnamon, and ground mixed spice. Incorporate shredded suet, dark brown sugar, breadcrumbs, and chopped almonds until combined, then mix in the marinated dried fruits.
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Lightly beat 2 large eggs and quickly stir into the dry ingredients until the mixture has a soft consistency.
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Spoon the mixture into the greased basin, pressing gently. Cover with a double layer of greaseproof paper or parchment, then foil, and tie securely with string, forming a handle.
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Place the pudding in the steamer over simmering water, cover, and steam for about 7 hours, ensuring to replenish boiling water frequently to maintain the level.
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Remove the pudding from the steamer and cool completely on a rack. Unwrap, prick in several places, and drizzle with a little brandy.
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Cover with clean greaseproof paper or parchment and retie with string.
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Store in a cool, dry place for 4 to 5 weeks. On Christmas Day, reheat by steaming for about an hour, then slice and serve.