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

    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

    Carrot

    ka-rot

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

  • 350g light soft brown sugar
    Sugar

    Sugar

    shuh-ga

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

  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g mixed peel
  • 350g breadcrumbs
  • 350g suet
  • 350g self-raising flour
  • 440ml can stout
  • 3 eggs
    Eggs

    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, questions and tips

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jens_food
4th Dec, 2010
5.05
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
3rd Dec, 2010
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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