Christmas is coming…(Part 2)

We’ve already shared the recipe for a scrumptious Christmas cake and here just in time for ‘Stir-up Sunday’ is a wonderful recipe for Christmas pud, conceived and made in her own Roundhouse bespoke kitchen by Amy our home economist.
Dating back to Victorian times in Britain, Stir-up Sunday falls on the last Sunday before advent – so this year, it is Sunday 22nd November, so roll up your sleeves and get stirring!
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Christmas Pudding                                    makes 1 x 1.5 litre pudding
175g sultanas
75g raisins
75g currants
100g dried figs, roughly chopped
55g prunes, chopped
55g candied peel
100g dark glace cherries, left whole
55g stem ginger in syrup, roughly chopped
4 tbsp brandy
150g shredded vegetable suet
175g dark muscovado
150g fresh breadcrumbs
120g self raising flour
1 tsp mixed spice
3 x eggs, beaten
150ml stout
1 x eating apple, peeled and grated
1 x orange, zest only
50g flaked almonds
coins – optional

  1. Begin by putting the sultanas, raisins, currants, figs, prunes, peel, cherries and stem ginger in a bowl and pouring over the brandy. Cover with cling film and allow to steep for at least 12 hours, longer if possible,
  1. When you come to make the pudding, grease a 1.5 litre pudding basin well and line the very bottom with a small circle of baking parchment – this will make turning the pudding out much easier on Christmas Day! Whilst you have the parchment out, cut a larger circle for the top – allowing a good overhang to secure the paper down with string.
  1. When you come to make the pudding, weigh out the suet, muscovado, breadcrumbs, flour and mixed spice in to a large mixing bowl.
  1. In a measuring jug, measure out the stout and beat in the eggs. Add the grated apple and orange zest and mix together.
  1. Now pour the wet ingredients in to the bowl with the dry, and stir to combine.
  1. Fold in the brandy soaked fruit, and finally the flaked almonds, and coins if you are using them. Tip the mix in to the greased pudding basin and level off the top.
  1. Now grease the larger circle of baking parchment on one side, and make a pleat down the centre to allow the pudding room for expansion.
  1. Place this on top of the pudding, with a piece of tin foil over the top, and tie a piece of string around the rim to secure.
  1. Place the pudding in to a steam or combination steam oven on a wire rack, and cook at 100°C pure steam, for 6 hours. If your appliance is not plumbed in, don’t forget to check every so often to see if the tank needs refilling with water.
  1. To serve, re-heat the pudding for 2 hours at 100°C pure steam, turn out on to a serving plate, and flame with brandy.