Christmas wouldn't seem Christmas without Christmas pudding. You will need to prepare
this pudding at least 2 weeks in advance but is best left for 1 month.
Prep: 30 minutes
Cook: 5-6 hours
200ml stout beer
100g blanched almonds, chopped
Juice and zest of 1 orange juice and zest
1 medium apple, grated
1 medium carrot, peeled and grated
200g brown sugar
1 tsp grated nutmeg
150g self raising flour
100g white bread crumbs
4 eggs, beaten
Fruit: Place the sultanas, currants and raisins in a bowl and pour
in the beer. Cover it and leave it to stand over night. Add the almonds, apple and
carrot to the sultana mixture.
Pudding: Place the butter and sugar in a bowl and beat them
together until smooth and creamy. Beat in the eggs one at a time, and mix it until
well combined. Fold the flour into the creamed butter mixture. Then stir in the
breadcrumbs, fruit mixture, orange juice and zest and the cointreau and mix until
well distributed (make a wish while you mix and get anyone else in the home to have
To Cook: Spoon the mixture in a well oiled 1.5-1.8 pudding basin,
making sure you leave at least 3cm from the top. Place 2 discs of grease proof paper
over the mixture. Cover the pudding bowl with 2 layers of foil and secure it round
the top of the bowl with string. Place the pudding in a large saucepan and pour
boiling water around it so that it comes two thirds of the up. bring the water to
barely a simmer and place a lid over it. Leave the pudding to cook for 5-6 hours
adding more water as necessary. the pudding is cooked when it has risen and is
Remove the pudding from the pan and remove the foil from it. Leave it cool.
Remove the grease proof paper and replace it with fresh grease proof paper and foil
around the pudding bowl. Store it in the refrigerator for at least 2 weeks and up to
To Reheat: Place the pudding in a saucepan and add boiling water to
it so that it comes 2/3s of the way up, cover it and steam for 2-3 hours.
To Serve: Turn the pudding out and serve wedges of it with brandy
butter (see recipe), cream, ice cream or
custard (see cointreau custard recipe).