Traditional British Christmas Pudding (Stir-Up Style)
Advent prep — the one that perfumes the whole kitchen.
Ingredients
- 150g raisins
- 150g sultanas
- 100g currants
- 50g chopped dried apricots or figs
- 100g mixed peel
- 125g suet (vegetarian works fine)
- 125g soft dark sugar
- 100g fresh breadcrumbs
- 75g plain flour
- 1 grated apple
- Zest of 1 lemon + 1 orange
- 2 tsp naturally sweet mixed spice
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- 2 eggs
- 100ml stout or dark beer
- 2 tbsp brandy (optional)
Method
- In a big mixing bowl, combine all the dried fruit, peel and zest.
- Add the suet, sugar, breadcrumbs, flour and spices — give it a good stir.
- Mix in the grated apple, eggs, stout and brandy until everything is glossy and unified.
- Cover and leave overnight so the flavours marry.
- Next day, spoon into a greased pudding basin, cover with baking paper + foil, tie securely.
- Steam for 6 hours.
- Cool, then store in a cool, dark place for up to a month. Steam again for 1 hour to serve.