Christmas pudding

Christmas pudding

Tags: Vegetarian Desserts
9

The English Christmas pudding full of candied fruits takes time – so begin early enough, it’s worth it!

Ingredients

1 tbsp
400 g
225 g
sugar beet syrup
225 g
butter
½ tsp
salt
1 tsp
spices
350 g
sultanas
350 g
raisins
225 g
corinth raisins
100 g
candied orange peel
and
candied lemon peel, finely chopped
50 g
almonds, chopped
2
cooking apples, peeled, cored and finely chopped
grated zest of 1/2 organic lemon
½
grated lemon peel
2
eggs, beaten
300 ml
curdled milk
or
300 ml
buttermilk
180 ml
milk

Preparation

  • This Christmas Pudding does not need time to mature, and is best be made 2 days before Christmas day or 2 days before the day on which it is to be served.
  • Stir the dry ingredients - breadcrumbs, salt flour, mixed spice, dried fruit, candied peel and the chopped almonds - together in a large mixing bowl.
  • Add the apples with the lemon rind, lemon juice, eggs, sour milk or buttermilk, butter and golden syrup and mix thoroughly.
  • Add enough milk to the mixture to obtain a soft, moist consistency.
  • Divide the contents of the mixing bowl between two greased 1-litre pudding basins, wrap in greased greaseproof paper and foil, making a pleat in the centre, and tie a string the rim.
  • Leave to rest overnight. Steam the puddings for 4-5 hours in a pot of gently-boiling water, topping up the water level from time to time.
  • Carefully remove the pudding basins from the pot and leave them to cool.
  • Discard the foil and the greaseproof paper, and wrap as before in fresh greaseproof paper and foil.
  • Steam for a further 2 hours before serving (with brandy butter).

At a glance

Preparation time
1 h 10 min
Cooking / Baking time
4 h - 5 h
Difficulty
challenging

Nutritional information

per 100g
protein 4g
fat 12g
carbs 48g
kcal 304
kj 1275