Christmas Pudding

Christmas Pudding

Get into the festive spirit with this slow cooked Christmas pudding. A rich and moist pudding packed full of fruit for a decadent dessert on Christmas Day.

  • 50g self-raising flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp mixed spice
  • 150g butter
  • 100g fresh white breadcrumbs
  • Juice and rind of 1 lemon
  • 50g soft brown sugar
  • 50g blanched almonds, chopped
  • 100g seedless raisins
  • 100g currants
  • 100g sultanas
  • 50g mixed peel
  • 50g prunes, pitted and chopped
  • 2 tbsp golden syrup
  • 45ml rum
  • 150ml stout
  • 2 eggs, light whisked

Method - Serves 6

Preparation Time: Allow 2 days
Cooking Time: 13 hours

  1. In a bowl, sieve together the flour and spices. Add the butter, breadcrumbs, lemon rind, sugar, nuts and dried fruit.
  2. Warm the goldn syrup in a pan over low heat until it becomes runny. Add the rum, stout and lemon juice. Pour over the eggs and mix together. Add to the dry ingredients. Mix thoroughly, cover with cling film and stand overnight in a cool dark place.
  3. Add a little milk if the mixture has stiffened. Pre-heat your Russell Hobbs slow cooker on HIGH for 20 minutes. Turn the mixture into a buttered 1 litre pudding basin or a basin which comfortably fits in the slow cooker without raising the lid and cover the pudding bowl with foil. Stand in the slow cooker and add enough boiling water to come up the sides of the basin.
  4. Cook on HIGH for 13 hours. Allow to become cold.
  5. Remove foil and cover with greaseproof paper and fresh foil.  Seal tightly until use.
  6. Serve warm with custard and brandy butter balls.  Merry Christmas!