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Recipe by Orlando Murrin

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1. Video tutorial: Steaming a pudding

1. Get everything prepared. Chop the almonds coarsely. Peel, core and chop the apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct). Mix all the ingredients for the pudding, except the butter, in a large bowl.
2. Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.Repeat until all the butter is grated, then stir for 3-4 minutes - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
3. Generously butter two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
4. Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
5. Boil or oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in spanking new greaseproof or baking parchment, foil and string. Store in a cool, dry place until Christmas.
6. To make the brandy butter, cream the butter with the orange zest and sugar. Gradually beat in the brandy or cognac and chopped ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.
7. On Christmas Day, boil or oven steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Per serving (with Brandy and ginger butter)

550 kcalories, protein 5g, carbohydrate 77g, fat 25 g, saturated fat 6g, fibre 2g, salt 0.92 g

'The Christmas pudding tasted great. The fresh nutmeg gave it a lovely spiciness and the brandy and ginger butter added a fabulous flavour.'

Latest comments and suggestions

• MRS DOROTHY BROWN

  01 December 2007

  MRS DOROTHY BROWN rated and commented on this recipe

  

  where do i find the video?

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• Orla

  06 December 2007

  Orla rated and commented on this recipe

  

  You'll find the video at http://www.bbcgoodfood.com/content/knowhow/glossary/tie-a-pudding/

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• butternut

  08 January 2008

  butternut rated and commented on this recipe

  

  This was the first time I have ever made a Christmas Pudding in my life. It was wonderful!! I recommend the recipe.

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• tiggerholland

  26 October 2008

  tiggerholland commented on this recipe

  how far in advance can this pud be made?

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• Helen

  24 October 2009

  Helen commented on this recipe

  OK. This recipe makes around four pints of pudding mixture(enough for two two pint pudding basins). So if I make four one pint puddings, how should I alter the cooking time (if at all)? Help please!!

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• Kiely

  11 November 2009

  Kiely commented on this recipe

  Anyone know if this will work with Gluten Free flour? Any chefs reading this a GF Christmas baking book would be great!

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• Sue Willetts

  18 November 2009

  Sue Willetts rated and commented on this recipe

  

  This is fabulous. We all love this pudding. I have made this each year since first published in 2002. Sometimes we eat all the puddings. Sometimes I forget one & find it in the cupboard the following year & its still great & once I deliberately saved one for Easter. Steaming in the oven has to be the easiest cooking method, I just leave it to simmer for hours & for the time given for 2 * 2pint puddings, yet I split the mixture between 3 * 1 and half pint basins

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Ingredients

For the pudding

• 50g blanched almonds
• 2 large Bramley cooking apples
• 200g box candied peel (in large pieces) or all citron if you can find it
• 1 whole nutmeg (you'll use three quarters of it)
• 1kg raisins
• 140g plain flour
• 100g soft fresh white breadcrumbs
• 100g light muscovado sugar , crumbled if it looks lumpy
• 3 large eggs
• 2 tbsp brandy or cognac, plus extra to flame
• 250g packet butter , taken straight from the fridge

FOR THE BRANDY AND GINGER BUTTER

• 175g unsalted butter , softened
• grated zest of half an orange
• 5 tbsp icing sugar
• 4 tbsp brandy or cognac
• 2 pieces of stem ginger , finely chopped

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Difficulty and servings

Makes two 1.2 litre/2 pint puds (each serves 8)

Preparation and cooking times

Prep 20 mins

Cook min 8 hrs

Plus 1 hour cooking on the day

Vegetarian

Ingredients

For the pudding

• 50g blanched almonds
• 2 large Bramley cooking apples
• 200g box candied peel (in large pieces) or all citron if you can find it
• 1 whole nutmeg (you'll use three quarters of it)
• 1kg raisins
• 140g plain flour
• 100g soft fresh white breadcrumbs
• 100g light muscovado sugar , crumbled if it looks lumpy
• 3 large eggs
• 2 tbsp brandy or cognac, plus extra to flame
• 250g packet butter , taken straight from the fridge

FOR THE BRANDY AND GINGER BUTTER

• 175g unsalted butter , softened
• grated zest of half an orange
• 5 tbsp icing sugar
• 4 tbsp brandy or cognac
• 2 pieces of stem ginger , finely chopped

Per serving (with Brandy and ginger butter)

550 kcalories, protein 5g, carbohydrate 77g, fat 25 g, saturated fat 6g, fibre 2g, salt 0.92 g

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