Since Christmas is on the way you should start preparing your Christmas puddings for the following year. Puddings always taste better if they have had at least a year to mature. Here is the recipe that I use to make my Christmas puddings. You will need at least a 1.7 litre pudding basin.
- 150 grams of currants
- 150 grams of sultanas
- 150 grams of chopped prunes
- 150 grams of cranberries
- 200 millilitres of pedro ximenez sherry
- 100 grams of plain flour
- 125 grams of breadcrumbs
- 150 grams of suet (make sure this is real suet not vegetable, talk to your butcher)
- 150 grams of dark muscovado sugar
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground cloves
- 1 teaspoon of baking powder
- grated zest of 1 lemon
- 3 size 7 eggs
- 1 large granny smith apple
- 2 tablespoons of manuka honey
- Put the currants, sultanas, prunes and cranberries into a bowl with the with sherry and steep for 1 week.
- Combine the rest of the ingredients in a large mixing bowl.
- Add the steeped fruit to the ingredients including all the liquor.
- Grease the 1.7 litre pudding basin.
- Scrape the mixture into the pudding basin press it down and put the lid on.
- Place the pudding basin into a slow cooker with around 1-2 inches of water in the bottom and set to low. Place lid on slow cooker and cook for around 4-5 hours.
- Carefully remove the pudding basin from the slow cooker and leave to rest and cool.
- Once the pudding has cooled, remove from the basin and wrap in baking paper and store in your pantry for around 1 year.
- Around 1-2 months prior to Christmas take the pudding out of the baking paper, place in a greased pudding basin and drizzle one teaspoon of sherry over the pudding every 2-3 days.
- On Christmas day steam the pudding in a pot with the lid on for 3 hours prior to serving.
- Serve with vanilla ice cream and/or custard.