Traditionally served on Christmas Day, this year at Pakladies.com, we are providing you with this Christmas Pudding recipe so you can learn how to make it at home and not have to put up with the often bad tastes of the supermarket.
Christmas Pudding Recipe
Currants – 1 1/4 cups
Golden raisins – 1 cup
Pitted prunes (roughly chopped) – 1 cup
Pedro ximenez sherry – 3/4 cup
All-purpose flour – 2/3 cup
Fresh breadcrumbs – 2 1/3 cups
Vegetable shortening (coarsely grated; freeze overnight to make it easier to grate) – 14 tbsps
Dark brown sugar – 3/4 cup
Ground cinnamon – 1 tsp
Ground cloves – 1/4 tsp
Baking powder – 1 tsp
Lemon (grated) – 1
Large eggs – 3
Medium sized apple (peeled and grated) – 1
Honey – 2 tbsps
Vodka (to flame the pudding) – 1/2 cup
You will need a 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.
Put the currants, golden raisins and scissored pitted prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms.
Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
When it’s had its 5 hours, remove gingerly and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.
To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding.
Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed.
Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you, pour the hot vodka over the pudding and then light the pudding.