21 November, 2021
Christmas Pudding
This is a recipe taken from ‘Olive Magazine’ December 2020 edition.
It is for a ‘Pedro ximénez, marmalade & almond Christmas pudding’.
I first made this pudding last Christmas and it was such a hit I will be making it again this year! It serves 8. The dried fruit needs to be soaked in the sherry overnight & the pudding needs to be steamed for 8 hours!
Ingredients
- 450g dried mixed fruit
- 50g candied peel
- 150ml pedro ximénez sherry
- 100g butter, cold
- 75g self-raising flour
- 175g soft dark brown sugar
- 100g fresh white breadcrumbs
- 2 tsp mixed spice
- 2 large eggs
- 4 tbsp marmalade
- 50g blanched almonds, finely chopped
- 50ml brandy
- double cream, brandy butter or ice cream to serve
Instructions
- Mix together the dried fruit, candied peel & sherry. Cover & leave overnight.
- The next day, lightly butter a 1.2 litre pudding basin & line the base of the basin with a small circle of baking paper.
- Sift the flour into a bowl, add the sugar, breadcrumbs, mixed spice & a good pinch of salt, stir to combine.
- Crack the eggs into the soaked fruit, add the marmalade & almonds, then grate in the cold butter. Mix together then tip in the dry ingredients & combine (giving everyone a chance to stir 7 make a wish).
- Spoon the pudding mixture into the basin. Cover with a double layer of baking paper & a sheet of foil, then tie down with string. Steam the pudding over a low heat for 8 hours, keeping an eye on the water to make sure that the pan never runs dry.
- Once steamed, leave the pudding to cool then rewrap in clean baking paper and foil. Store in a cool, dry place until Christmas Day.
- To reheat, steam the pudding for 2 hours, then turn out onto a plate. Or, remove the foil & microwave for 3 minutes, leave to stand for 30 seconds, then microwave for another 3 minutes. Carefully warm the brandy, pour over the pudding & set alight at the table. Serve with your choice of double cream, brandy butter or ice cream.
