25th November 2020
A classic Christmas pudding recipe
It wouldn’t be Christmas without a Christmas pudding. When you think of Christmas puddings, who doesn’t think of that dark brown igloo-shaped pudding that takes center stage on our Christmas tables’, doused in brandy and with a lit match darting towards it… The excitement of the pudding going up in flames brings delight to everyone, young and old!
These days it is so easy to pop to the shops and pick up a Christmas pudding for a small fee, however, the joy of making your own Christmas pudding stretches further than the compliments that you receive on Christmas day. It starts with the afternoon spent making the pudding itself, with a glass of mulled wine in-hand and Christmas songs playing far before anyone else has even thought of Christmas.
We spoke to Alex our head chef at Langton’s, who also believes the time and effort spent making a Christmas pudding is better than buying one, so we asked him to share with us his tried and tested version of the Christmas classic.
115g of self-raising flour
110g of white breadcrumbs
110g of suet
250g of soft brown sugar
1/2 tsp ground mixed spice
1/4 tsp nutmeg, grated
1/4 tsp cinnamon
50g of nibbed almonds
90g of dates, stones removed
375g of raisins, sultanas & currants
25g of mixed peel
1 Bramley apple, peeled and grated
1 orange & 1 lemon, juiced and zested
75ml of rum
75ml of brandy
75ml of Guinness
100g of golden syrup
To prepare the pudding mix, sift the flour into a bowl and combine with the breadcrumbs, suet, almonds, sugar and spices.
Remove the stones from the dates, chop the flesh and combine with the remaining fruits. Add to the flour mixture and mix well.
Whisk the eggs together and add to the pudding mixture with the rum, brandy, Guinness and golden syrup. Stir thoroughly to combine.
Leave the mix in the fridge for 1 week to develop its flavour. During this time, taste the mixture occasionally - more spices or alcohol can be added if required.
To cook the pudding, butter and flour a pudding basin, then fill it 3/4 of the way up the side with the mixture. Place a circle of parchment paper on top of the mixture, cover the basin with tin foil and seal tightly.
Place in a steamer and steam the pudding for 4 hours. Once cooked, allow to cool and store tightly wrapped in the fridge or a cool place until required. To reheat the puddings, return to the steamer and steam for a further 2 hours.