It wouldn’t be Christmas without a traditional Christmas pudding! Making it from scratch is easier than you think, especially if you steam it in a slow cooker.

 

Here's how it's done...

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Here's what you'll need...

  • 170g sultanas
  • 280g raisins
  • 200ml boiling water
  • 2 level tbsp plain flour
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ground mace
  • ½ tsp ground ginger
  • 55g fresh breadcrumbs (1 slice toasting bread)
  • 85g shredded vegetarian suet
  • 3 tbsp grated dark chocolate
  • one cooking apple, peeled and grated
  • 85g soft dark brown sugar
  • 55g chopped mixed peel
  • 55g blanched almonds, roughly chopped
  • finely grated zest of 1 lemon and 1 orange
  • 1 tbsp black treacle
  • 3 tbsp brandy, plus more to light the pudding
  • 1 medium egg, beaten
  • butter to grease pudding basin

 

Here's how it's done...

  • 1

    Put the dried fruit in a bowl and cover with 200ml boiling water. Leave to soak, uncovered, overnight.

  • 2

    Sift the flour and spices into a large mixing bowl.

  • 3

    Add the breadcrumbs, shredded suet, grated chocolate, grated apple, brown sugar, mixed peel, almonds and citrus zest.

  • 4

    Mix well with your hands to ensure everything is fully blended together.

  • 5

    Add the soaked fruit, treacle, brandy and beaten egg and stir well.

  • 6

    Grease the pudding basin with a little butter. Cut a small circle of greaseproof paper and place on the bottom of the bowl – this will help with turning the pudding out.

  • 7

    Pack the pudding mixture in the bowl, pressing it down with your hands.

  • 8

    Cut a piece of greaseproof paper, a few inches bigger than the rim of the bowl. Fold a pleat into the centre and use an elastic band to secure it over the pudding bowl.

  • 9

    Cover the top with a piece of tin foil then tie it tightly with string. Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted.

  • 10

    Place a jam jar lid in the bottom of your slow cooker and position the pudding on top. Fill the slow cooker with boiling water to come up about 2/3 up the side of the pudding basin.

  • 11

    Cover and cook on high setting for four hours.

  • 12

    Lift the pudding out of the slow cooker keeping the greaseproof paper on – store until Christmas.

  • 13

    On Christmas Day, steam the pudding for two hours and then carefully turn onto a deep plate.

  • 14

    If you want to light the pudding, heat 80ml brandy in a small saucepan and light it. Carefully pour the lighted brandy over the pudding and serve as soon as the flames go out.

 
Recommended by 4

By Lucy Parissi on 22.11.17

Guest Contributor

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