Rosemary Shrager’s Classic Christmas Pudding
- Preparation Time15 mins
- Cooking Time480 mins
- DifficultyMedium
2 large eggs
50ml rum
75ml fresh orange juice
zest 1 lemon
100ml Madeira or apple juice
1 dessert spoon treacle
80g self- raising flour
110g shredded suet
100g fresh white breadcrumbs
50g ground almonds
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ginger
200g soft dark brown sugar
100g coarsely grated apple
50g coarsely grated carrot
150g raisins chopped
150g currants
50g flaked almonds
125g sultanas
50g candied mixed peel
un-salted butter for greasing
Pinch of salt
Put the eggs, rum, orange juice, Madeira and treacle in a bowl and whisk together.
Put all the other ingredients in a very large bowl and stir well.
Add the egg mixture and stir again.
Cover with cling film and chill overnight.
The next day, place the chilled mixture into a buttered 1.2 litre pudding basin.
Cover and steam over a gentle heat for 6 hours.
Set aside until cold, then re-wrap the pudding in fresh greaseproof paper and foil.
Store in a cool place (not the fridge) for as long as possible (at least 2 weeks).
To serve, steam for a further 2 hours.