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.

Rosemary Shrager's Classic Christmas Pudding

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