Top 100 Foodie! Stir it up Sunday & my first Christmas pudding
A few weeks ago a dream came true and I joined the amazing blogs in the top 100 foodies. I was so overwhelmed and couldn’t really believe it. I decided from finally making it that I now needed to start pushing myself to try making new things so I decided that a Christmas pudding was a fabulous place to start.
Here is a screengrab of my blog with it’s number 97 badge!
So here it is my first ever Christmas pudding ready to be tested (a month early) by my family for Christmas. We had it with a lot of homemade custard. Delicious!
There is still time to make this before Christmas. I used a bag of mixed dried fruit which had all these in instead of adding them separately as the supermarket had the mixed bags on offer.
- 150g raisins
- 150g sultanas
- 150g currants
- 50g mixed peel
- 100g dried cranberries
- 50g glace cherries
- 1 large Bramley apple peeled and chopped
- 250ml stout
- 100ml brandy
- zest 1 orange
- zest 1 lemon
- 75g cold butter, plus extra for the basin
- 50g suet
- 120g dark muscovado sugar
- 100 chopped almonds
- 150g fresh white breadcrumbs
- 100g self-raising flour
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ tsp mixed spice
- 2 eggs, beaten
- In a large bowl mix the dried fruit and apple, then add the stout, brandy, orange and lemon zests and stir. Cover and leave overnight to soak.
- Butter two small pudding basins, place a circle of greaseproof paper into the bottom so it’s a bit easier to get the pudding out later. Sprinkle the buttered bowl with a light covering of muscovado sugar.
- Mix the remaining dry ingredients in the large bowl. Grate the butter and add to the bowl along with the eggs and stir well.
- Spoon into the basins and level the mix.
- Take a large sheet of foil and greaseproof paper and butter the greaseproof paper. Make a pleat in the two together and wrap over the bowl securing with string. *See below for the link to the video on how to do this.*
- Put the pudding on a heatproof saucer in a saucepan and pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally so it doesn’t boil dry. I set the timer for 45 minutes so I could check the water level regularly.
- When it’s cold re-cover with fresh greaseproof paper and foil and store in a cool place ready to reheat on Christmas day.
- If you want to feed it each week before Christmas add a tablespoon of brandy, sherry or whiskey. I used a skewer to make a few holes to help the brandy soak into the middle.
- To reheat, steam for 1 hr like before or microwave, without the foil but with the greaseproof paper, for 10 minutes. 2 minutes on and rest for a minute repeat.
You can feed your pudding with a tablespoon or two of extra brandy each week to boost the flavour.
Click for a great BBC Good Food video on how to wrap and steam your pudding
I loved soaking all the fruit in stout and brandy. It smelled amazing before I started with anything else.
I was sceptical about adding a bramley apple but it looked lovely and really buffed it out a lot. Something in the stout stopped it going brown from the air but instead it went brown from the mix.
The pudding was dark brown and glossy. It smelled amazing and tasted fabulous too. I love it and loved making it far more than I thought I would. Steaming takes a while but it’s so easy. I’m so glad I made 2 little puddings so I have one for Christmas day in the pantry which will hopefully have richer, more developed and fuller flavours by the big day.