Granny Cook's Christmas pud

Granny Cook's Christmas pud

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(4 ratings)

Prep: 10 mins Cook: 4 hrs

Easy

Makes 1 large, 1 medium and 1 small pud
If you prefer a lighter, fruity Christmas pudding, share Sarah Cook's family recipe, which makes three sizes of pud

Nutrition and extra info

Nutrition: per serving

  • kcal307
  • fat11g
  • saturates5g
  • carbs52g
  • sugars35g
  • fibre1g
  • protein4g
  • salt0.4g
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Ingredients

  • 450g currants
  • 225g sultanas
  • 175g raisins
  • juice and zest 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 very large carrot, grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g light soft brown sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100g golden syrup
  • 100g mixed peel
  • 350g breadcrumbs
  • 350g suet
  • 350g self-raising flour
  • 440ml can stout
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.

  2. Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.

  3. To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

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Comments (12)

kt_nizette's picture

Oh, forgot to also suggest.

Once completely cool, but leaving it in the pudding bowl, wrap it up all the way round with cling film/glad wrap and store in a dry dark space in the pantry (or back of the airing cupboard!). Should keep good for 6 months.

kt_nizette's picture

I have a non-alcoholic version for Christmas pudding which is absolutely lovely - we couldn't eat enough of it over this past Christmas whilst in Australia with the family.

Add in BOTH of the following:
Orange or Lemon cordial instead of the Stout - but you may have to work on the quantity as you do not want too 'soggy' a mixture so add in bit by bit.

and the key liquid - one shot of espresso coffee.

Enjoy.

louisebury's picture

I too made this pudding but, not liking peel, added cranberries which were delicious. Also had a problem with mould setting in, but I think I didn't let it cool completely so that was my fault. We're not fans of heavy puddings so this is a big winner. Will be making some more soon for this Christmas. Can't wait. I do also make some small ones for presents and they go down a treat. I tend to wrap them in greasproof paper and then wrap them pretty festive cotton and ribbon. They look very pretty :-)

carolynjill's picture
1

Thank you for your feedback about wrapping, Lozza and Jennifer. I didn't butter the greaseproof before wrapping. Given everybody else's experiences, I probably will try this recipe again and wrap my puddings extra carefully and keep them in our conservatory, which is always cold in winter! We did really enjoy the pudding that we ate and are looking forward to the other one which is safe in the freezer at the moment!

lozzadozza's picture
5

Forgot to say that as my family dislike mixed peel, I used a mixture of sour cherries and extra sultanas to make up the weight !!!!!

lozzadozza's picture
5

I made three 1 pint puddings from this recipe. I used one for my family in early December .....and took one to friends for Christmas day everybody who tried it said it was the best xmas pud they had ever had !!!! ...... I re wrapped the puds with fresh greaseproof and foil and tied with string...... They re steamed beautifully..... And we have one left!!!!! ...... Will only use this recipe from now on...... delicious !!!!!

jens_food's picture
5

Mossy, I made 12 small puddings as gifts. Once cooled I put a circle of greaseproof on top then put the plastic lids on the pots. I've recieved very good feedback from the friends who have already eaten theirs. I had a larger one on Christmas day, which was delicious and completely mould-free. This one I re-wrapped ready for steaming before I stored it, minus the butter on the pleated greaseproof. Did you butter the greaseproof before storing? Perhaps that was the source of the mould?
I find traditional Christmas pudding too heavy and alcohol tasting, this one however was lovely.

carolynjill's picture
1

Jam - if you happen to look back at this, would you mind letting me know how you wrapped the pudding for storage? I removed the greaseproof paper and foil used during cooking and re-wrapped it - maybe not well enough? Actually, once I discovered the mould, I carefully cut the mouldy top away, and froze the rest, and we have since de-frosted and eaten one of the puddings - it really did taste lovely, but I won't be happy making it again unless I'm sure it's not going to go mouldy!

colin_jenny2003's picture
5

My husband made this about 3 weeks before Christmas - at first not realising it was for 3 puddings - there was a lot of mixture and we had to resort to using a washing up bowl for mixing it in! We stored it in a cool place and had no trouble with mould as Mossy did. The pudding was delicious - I am not a lover of Christmas pudding, but this one was not too dark or rich. We will definitely use the recipe next year!

carolynjill's picture
1

I made this pudding a few weeks ago, stored it in a cool, dry cupboard as suggested and when I checked on it last night it had spots of white mould growing on top! So disappointing. I wonder if this is because Guiness has a lower alcohol content than spirits like brandy etc, which you usually put in a Christmas pudding.

jens_food's picture
5

I'm going to make this recipe this evening, but want to use 275ml plastic pudding basins, as I'm giving them as gifts. How will this affect the cooking times? I've read the material of the basin matters and of course mine will only be 275ml and this recipe gives the time for 500ml. I'm a first time pudding maker, so would appreciate any help from those of you with more experience!
Thanks, Jennifer

shifnafs's picture

hi i want to make Christmas pud i can't use any acoholic things becuse i am muslim. can i make Christmas pud without brandy have u got any ideas.and i realy want to taste Christmas pud please give me any ideas

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