Christmas Pudding


I made the Christmas Pudding about a month ago. I use a Marguerite Patten recipe from the December 1986/January 1987 edition of BBC Good Food Magazine.

The recipe has evolved over the years, but I us the recipe because I wanted to make a round Christmas Pudding like in all the pictures on Christmas cards and in films, and the quantities and texture is just right. I got the mould from Boots in 1986 and I’ve been using it ever since.

Recipe for Christmas Pudding

100g/4oz soft breadcrumbs

50g/2oz plain flour

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground allspice

50g/2oz butter melted

100g/4oz moist brown sugar

75g/3oz grated cooking apple

50g/2oz carrot, finely grated

175g/6oz currants

175g/6oz sultanas

300g/11oz raisins

75g/3oz dried apricots finely chopped

50g/2oz dried prunes finely chopped

100g/4oz mixed crystallised peel, finely chopped

100g/4oz almonds finely chopped

75g/3oz glace cherries, quartered

1 teaspoon each finely grated lemon and orange zest

½ tablespoon each of lemon and orange juice

1 level tablespoon black treacle

1 tablespoon brandy

2 large eggs

150ml/¼ pint ale or stout (if you want a firmer pudding or are making a round one use 75ml)

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