Best 3 English Christmas Puddings Recipes

CHRISTMAS PLUM PUDDING

Steps:

• In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
• Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
• If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.

ENGLISH CHRISTMAS PUDDING

Steps:

• Dredge suet and fruit with flour.
• Mix crumbs, sugar and well beaten eggs, then mix altogether thoroughly.
• Put into greased coffee cans and steam about 5 or 6 hours.
• Put 1 cup strawberry or raspberry jam in if you have any.
• Leave 2 inches down from top.
• Cover cans with foil because water drips from cover.