Traditional Christmas Pudding

Forget presents, we all know a delicious Christmas Pudding is the best part of any Christmas. Sue McMahon, food editor of our sister magazine, Woman’s Weekly, shares her mum’s tried and tested recipe in our step-by-step video recipe.

This recipe can be found in the 17th November issue of Woman's Weekly magazine.

Makes: 1.25 litre (2 pint) pudding basin
Serves: 6-8
Calories per serving: 730
Fat per serving: 29g

750g mixed dried fruit
250g (8oz) dark muscavado sugar
60g (2oz) plain flour
150g (5oz) breadcrumbs
250g (8oz) shredded vegetable suet
1 level tablespoon ground mixed spice
1 level teaspoon ground ginger
2 medium eggs
200ml (7 fl oz) Guinness
pinch of Bicarbonate of soda, baking powder and salt
1.25litre (2pint) pudding basin, greased
3-4 tablespoons brandy, to flame
Brandy butter balls, to serve

 

1. Place the dried fruit, brown sugar, flour, breadcrumbs, suet and spices into a large bowl and mix well.

2. Lightly beat the eggs into the Guinness and add the baking powder, salt and bicarbonate of soda.

3. Stir the Guinness into the dry ingredients and mix well.

4. Spoon the mixture into the pudding basin, pressing down well so that it all fits in the basin. Cover with a layer of baking parchment, held in place with an elastic band.

5. Place the pudding in the top of a steamer, and steam for 4/½-5 hours, ensuring that the steamer does not boil dry. Remove from the steamer and leave the pudding to cool. Cover with fresh baking parchment and store in the fridge for up to 3 months.