We love this Christmas pudding recipe, bursting with warming flavours and a rich spiced rum.
Calling all festive foodies! Cook up a storm in the kitchen this Stir-up Sunday with this delicious Christmas pudding recipe. If you miss Stir-up Sunday, don’t worry – there’s still plenty of time! Just remember that the earlier you make it, the better it will be come Christmas!
For the perfect Christmas pudding recipe you will need:
> 100g dried apricots, finely chopped
> 100g dried cranberries
> 300g mixed sultanas, raisins and currants
> 75g blanched almonds, roughly chopped
> 50g mixed candied peel, finely chopped
> 1 Bramley apple, coarsely grated
> Zest 1 lemon
> Zest and juice 1 orange
> 100ml spiced rum
> 75g unsalted butter
> 75g light muscovado sugar
> 1 large free-range egg, lightly beaten
> 125g self-raising flour, sifted
> 1tsp each mixed spice, ground nutmeg and ground cinnamon
> 50g mixed dried fruit and nuts
HOW TO MAKE IT:
1. In a large bowl, combine all the ingredients up to and including the spiced rum. Leave to soak overnight. Prepare the 1.2lt pudding basin by lightly buttering the whole dish.
2. Soften the butter then beat it with the sugar in a large bowl until light and fluffy. Slowly beat in the egg, a little at a time, until combined. Fold in the soaked fruit and all the other remaining ingredients. Fill the pudding basin and cover with a double layer of buttered foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
3. Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 3 hours. If necessary, top up the water during cooking.
4. Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil. When you’re ready, turn out the pudding, top with the mixed dried fruit and nuts then, flame brandy or rum in a ladle and carefully pour over the pudding.
For more fantastic festive ideas, look no further…