Nigella’s Ultimate Christmas Pudding

Technically we all should of made our Christmas Pudding 11 days ago on Stir-Up Sunday but I only managed to make mine on Monday and there is still time to make yours too – Last year I left it until the 2nd week of December and it was still delicious.

For those of you that aren’t fans of Christmas Pudding because of their dried out and heavy nature, this one is neither of those things – it’s moist and sticky and surprisingly fairly light. The Sherry is a little on the pricey side, but it will last you 3 Christmases (If you use it just for the pudding) I’ve adapted the recipe slightly from Nigella’s gluttonous 3 pint pudding to a 2 pint pudding instead.

Christmas Pudding

100g currants
100g sultanas
100g prunes
120 ml Pedro Ximénez Sherry
67g plain flour
83g breadcrumbs
100g vegetable suet
100g dark muscovado sugar
¾ tsp ground cinnamon
pinch of ground cloves
¾ tsp baking powder
grated zest of 1 lemon
1 small cooking apple – grated
2 large eggs
20 ml honey

Put the currants, sultanas and scissored prunes into a bowl with the sherry, cover in clingfilm and let them steep overnight or if you’ve got time let them steep for a week.

Then when you are ready to make your pudding – butter the inside of your pudding basin, remember to butter the lid too. In a large bowl combine all your remaining pudding ingredients and finally add the fruits, making sure you scrape in all the lovely sherry juices. Combine it all thoroughly, stir and make a wish. If you are adding coins and charms do this now.

Pour the mixture into your pudding basin, squish it all down and pop the lid on. Then wrap with foil, to stop the lid from popping off while it’s steaming. Boil a large pan (with lid) of water and place your pudding basin in – the water should be about halfway up the basin. Then steam for 5 hours, checking every now and again, making sure that all the water hasn’t steamed off.

After the 5 hours, your home will smell super Christmasy. Carefully unwrap the foil and place your pudding out of the way until the big day.

On the big day itself, rewrap the basin in foil and steam it for its last 3 hours. Remove the pudding from the steamer, take off the lid, place a plate on top and then turn it upside down. It may need a little squeeze to encourage it to drop, remove the basin and as Nigella puts it “viola, the Massively Matriarchal Mono-Mammary is revealed”

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3 responses to “Nigella’s Ultimate Christmas Pudding

  1. I made the ultimate Christmas pudding and the ingredients were different to the ones above….hope it comes out the same :(

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