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Christmas Pudding
Christmas Pudding

Before you jump to Christmas Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays a good deal more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are dealing with conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making a couple of small changes can positively affect daily eating habits.

These better food choices can be applied to other foods such as your cooking oils. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. It is also a great source of Vitamin E which has many benefits and is also terrific for your skin. Although you may already eat a great deal of fruits and veggies, you might want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with harmful chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients as a result of storage or not being harvested at the right time.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to christmas pudding recipe. To cook christmas pudding you need 18 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Christmas Pudding:
  1. Provide 8 oz shredded suet, vegetarian is fine
  2. Prepare 1 dessert spoon mixed spice
  3. Provide 1/2 tea spoon grated nutmeg
  4. You need 1/4 tea spoon ground cinnamon
  5. You need 4 oz self raising flour
  6. Take 1 lb soft Brown sugar (I used muscovado)
  7. You need 12 oz white breadcrumbs (from stale bread) **
  8. Get 12 oz sultanas
  9. Provide 1 lb currants
  10. Take 4 oz glace cherries, quartered
  11. You need 2 oz chopped almonds
  12. Use 2 oz chopped candied mixed peel
  13. Get Finely grated peel (zest) of 1 orange and 1 lemon
  14. Prepare 1 green Apple, peeled cored and finely chopped
  15. Provide 4 eggs
  16. Get 10 fl oz stout (I used Guinness) ##
  17. Use 4 Tablespoons brandy or dark rum, or substitute orange juice
  18. Use 2 tablespoons brandy or rum, for 'Flaming'. Optional
Steps to make Christmas Pudding:
  1. Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now.
  2. In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again.
  3. Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice.
  4. It is traditional for all family members to 'Stir and make a wish' at this point
  5. Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again.
  6. Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !
  7. You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes.
  8. When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly.
  9. When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening.
  10. Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding.
  11. Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve.
  12. Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter.
  13. This pudding is very rich, so be aware when serving !
  14. Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !)
  15. If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *

  16. You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout

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