As is now traditional, we will be making a limited number of Louise’s Classic Christmas Puddings for sale, with all profits going to support the wonderful work of Hospitality Action.
If you’d like to order one (or more), you can do so here.
If you fancy making your own pudding this year, our classic recipe is below.
If you’re feeling more adventurous, why not make a few? Wrapped up nicely, these puddings make fantastic Christmas gifts.
~ Louise
Louise’s Classic Christmas Pudding
This recipe makes a pudding to fit a one litre basin. The alcohol is what preserves the pudding. It is traditionally boozy and not optional!
We also have a version of our recipe adapted for a gluten and diary free diet. Please let us know here if you’d like this.
Preparation time: 30 minutes, plus soaking overnight
Cooking time: 5 hours
Serves: 6
Ingredients
- 100g raisins
- 100g currants
- 100g sultanas
- 100g whole glacé cherries
- 25g mixed peel
- 25g whole blanched almonds
- 1 orange, zested
- 100ml brandy
- 35ml Grand Marnier
- 50g carrots, peeled and finely grated
- 125g light muscovado sugar
- 125g fresh Hovis white breadcrumbs
- 85g McDougalls self-raising flour
- ½ tsp mixed spice
- ¼ tsp grated nutmeg
- 125g butter, melted, plus extra for greasing
- 2 eggs, beaten.
Method
- Mix the raisins, currants, sultanas, almonds and orange zest with the brandy and orange liqueur in a large mixing bowl, then add the carrots and stir again. Cover and leave to soak for 24 hours.
- Mix all the dry ingredients together, then add them to the soaked fruit mixture. Then add the melted butter and eggs, and stir.
- Grease a 1 litre pudding basin with butter. Spoon in the mixture, and press it down well.
- Cover the top of the basin with a double layer of greaseproof paper (enough to give you a good overlap), and then with tin foil (again, with a good overlap). Fold down the overlaps and tie the string around the rim of the basin to hold them in place.
- Steam for 5 hours, until the pudding is cooked through.
- Allow the pudding to cool, then store in a cool, dry cupboard, where it will keep for up to a year.
To Reheat
Microwave: Heat on full power for 3 minutes (800w or 900w), Leave to stand for 1 minute before serving.
Steam: Place a trivet or an upturned heat resistant saucer in a large saucepan.
Place the basin on the trivet/saucer, add boiling water to come 1/3 of the way up the basin. Steam with the lid on for 1 hour. Top up with boiling water as necessary. Do not allow to boil dry.
These are guidelines; ensure the pudding is hot throughout before serving.
Allergens (Classic Recipe): Nuts, Wheat, Milk and Eggs.
Download the recipe as a printable PDF here:
Thank You…
My thanks to James Kennedy at James Kennedy Photography for the photography and filming.
