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Traditional Christmas Pudding

The Dinner Table

We are on a mission to reunite families at the Dinner Table.
Join us at The Dinner Table and to help families reconnect and communicate more effectively.
We want to help families be closer, sharing and loving. The Dining Table is not only an area for eating but a place for gathering, sharing, communicating and where relationships grow.
Here we will share ideas that will help make gathering around the table enjoyable and meaningful for all members of your family and we invite you to share your ideas and what have worked – and not worked for you.

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Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many Anglo Saxons, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples.
INGREDIENTS
  • 250 g butter chopped
  • 1 cup brown sugar
  • 4 eggs
  • 750 g mixed fruit
  • 1/2 cup pitted prune chopped
  • 3/4 cup dates chopped
  • 1 cup brandy
  • 1 1/2 cup plain flour
  • 1 tsp mixed spice
  • 1/2 tsp each of ground cinnamon and ground nutmeg
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup slivered almonds
  • 1 cup fresh breadcrumbs 
INSTRUCTIONS

Step 1
Beat butter and sugar until light and creamy.

Step 2
Add fruit, brandy, sifted dry ingredients, almonds and breadcrumbs. Mix well.

Step 3
Spoon mixture into a greased 8-cup capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and basin lid.

Step 4
Place pudding in a large pan with enough boiling water to come halfway up the side of the basin. Cover pan, simmer for 6 hours making sure water level remains constant by adding more boiling water as necessary.
Remove pudding from water, and allow to cool. Cover and refrigerate until ready to serve.

Step 5
On day of serving, re-boil pudding as above for 2½ hours. Turn out onto a serving platter and dust with icing sugar.

 

Note:

If you don’t want to use alcohol, you can substitute orange juice or cold tea. On Christmas Day, reheat your pudding in a bain-marie (or a saucepan within another containing hot water for) 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, sprinkle with icing sugar and serve with brandy sauce and cream or custard.

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