I am not religious, but Christmas is that one special time of the year that everyone actually makes the time to come together and share a meal. Getting together to laugh and reminisce about the last year and more often than not to drag out all those old stories. One thing, for me, that makes this time of the year is Christmas pudding. My mother found a microwave pudding recipe about 30 years ago and our steam puddings stopped.
So now I think it is time to get back to the days of real Christmas pudding. If this recipe was around back then, no one would have ever stopped making their own.
This one is so simple, and you only need to get hold of a few utensils; such as a Pudding Tin.
And to make this recipe even easier, as some of the ingredients are a little hard to find, all you need to do is click on the word and it will take you to the products on the Gourmet Goldmine website.
Christmas Pudding Made Easy
2 ½ cups of Dried Fruit – anything you like – nuts can also be added
1 cup self-raising flour
1 cup chopped butter (plus a few spoon extra for greasing the tin)
1 cup fresh breadcrumbs (6 slices of bread)
1 cup light muscovado sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup full cream milk
½ cup verjus (Verjuice) – to soak fruit in (can be left out if you have glace’ or semi-dried fruit)
2 medium eggs
1 Pudding Tin with lid
Large pot – big enough to fit Tin and water
Butter the pudding tin. Combine fruit, flour, butter, breadcrumbs, muscovado sugar and spices. Once mixed add the milk and the 2 eggs. Pour into the pudding tin and tap on bench a few times to settle ingredients (my mother did it, I do it, but I really have no idea if it actually does anything at all).
Cover the top of the pudding with layer of foil and baking paper, making a pleat in the centre to allow the pudding to rise. The baking paper will stop the pudding sticking to it. Tie the foil/baking paper with butchers twine just below the top of the pudding tin. Place pudding tin in a steamer or large pan containing enough water to reach halfway up the side of the tin.
Allow to gently cook/steam of 2.5 to 3 hours. Keep an eye on the water level and top up when needed. If you are preparing this pudding ahead, remove the foil/baking paper, let it cool slightly, then wrap in cling wrap and then new foil. If you are serving it immediately, unwrap and invert onto a deep plate.
This pudding is perfect when served with vanilla ice cream or warm brandy custard.