Christmas Pudding

Christmas pudding is a traditional British dessert typically eaten on Christmas Day. It is made of dried fruits, such as raisins, currants, and sultanas, mixed with suet, flour, and spices. The pudding is traditionally boiled or steamed in a pudding cloth.

Ingredients

• 8 ounces currants
• 8 ounces sultanas
• 4 ounces raisins
• 4 ounces mixed peel
• 4 ounces soft dark brown sugar
• 4 ounces shredded suet
• 4 ounces fresh white breadcrumbs
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons brandy
• 1 teaspoon mixed spice
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 2 large eggs
• 2 tablespoons golden syrup

Instructions

1. Grease a 1.4 litre/2½ pint pudding basin and line the base with a disc of baking parchment.
2. Put all the ingredients into a large bowl and mix together until everything is combined.
3. Spoon the mixture into the basin and level the surface.
4. Cut out a large disc of baking parchment and a large disc of foil. Place the parchment on top of the pudding, then cover with the foil, pleating it down the sides.
5. Tie the pudding securely with a length of string.
6. Put a trivet or an upturned saucer into a large pan and sit the pudding basin on top. Pour boiling water into the pan until it reaches about halfway up the sides of the basin.
7. Cover the pan with a tightly fitting lid and simmer for 4-5 hours, topping up with boiling water as necessary.
8. Carefully remove the pudding from the pan and leave to cool.

Nutrition

Christmas pudding is a source of fibre, carbohydrates, vitamins and minerals. It is also high in fat, saturated fat and sugar.

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