Christmas Pudding

A traditional figgy Christmas pudding with dried fruits, nuts, suet, and stout, steamed for seven hours to develop flavor.

Dessert Fruit Pudding Christmas Traditional

Estimated Nutrition

Calories

898.1

kcal / serving

7185 kcal total

Carbs

131.3g

per serving

1050.4 g total

Fat

30.7g

per serving

245.2 g total

Protein

11.1g

per serving

88.5 g total

Cook Time

420

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Muscovado Sugar

light or dark

Dairy

piece

Egg

free-range, lightly beaten

150

Milk

piece

Butter

for greasing

Fruits

100

Apricot

dried, chopped to raisin size

100

Fig

dried, chopped to raisin size

225

Currants

225

Raisin

seedless

225

Sultana

Candied Peel

high quality, finely chopped

piece

Orange

zest and juice

piece

Lemon

zest and juice

piece

Apple

eating apple, cored and grated

GrainsCereals

275

Breadcrumb

soft brown or white

Liquids

150

Stout

or dark beer

tbsp

Brandy

NutsSeeds

Almond

finely chopped

0.5

tsp

Salt

tsp

Mixed Spice

ground

tsp

Cinnamon

ground

0.5

tsp

Nutmeg

freshly grated

OilsFats

225

Suet

shredded

Method

Mix all dry ingredients thoroughly in a large bowl.

Store in a cool place and steam for two hours to reheat before serving.

Cool the puddings, remove wrappings, and replace with clean paper and foil.

Cover pan and boil for seven hours, replenishing water as needed.

Place bowls on a trivet in a large pan and add boiling water to reach halfway up the sides.

Rest the puddings in a cool place overnight before cooking.

Cover bowls with greaseproof paper and foil, then tie securely with string to create a handle.

Divide mixture into two greased 1.5 litre heatproof bowls and smooth the surface.

Add wet ingredients and mix well by hand.