Steamed christmas pudding
A recipe from the Good Food collection.
Ingredients
375 g fresh suet
6 cups (480 g) fine fresh breadcrumbs
4½ cups (560 g) raisins
1⅔ cups (250 g) currants
1½ cups (280 g) chopped mixed peel
8 eggs, lightly beaten
⅔ cup (170 ml) brandy
extra brandy, for lighting
Method
Step 1
Grease a 2 litre pudding basin with melted butter. Place a round of baking paper in the base. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
Step 2
Remove the membrane from the suet and discard. Grate the suet finely either by hand or in a food processor. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel and mix until they are thoroughly combined.
Step 3
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the basin.
Step 4
Lay a sheet of foil on the work surface and cover with a sheet of baking paper. Make a large pleat in the middle. Grease the paper with melted butter. Place, paper-side-down, across the top of the basin and tie string securely around the rim of the basin and over the top of the basin to make a handle. Gently lower the basin into the boiling water using the handle and cover with a tight-fitting lid. Cook for 7 hours. Check the level of water and top up with boiling water as needed. Leave for 10 minutes before turning out onto a shallow flameproof serving dish.
Step 5
If you want to prepare beforehand and reheat, leave in the basin and steam, as above, for 2 hours. Heat a little extra brandy, pour over the pudding and ignite. Serve with brandy butter, cream, or custard.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
