Name: Granny Cook's Christmas pud
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: Makes 1 large, 1 medium and 1 small pud
Cuisine: British
Ingredients: 450g currants; 225g sultanas; 175g raisins; juice and zest 2 lemons; 1 very large carrot grated; 350g light soft brown sugar; 100g golden syrup; 100g mixed peel; 350g breadcrumbs; 350g suet; 350g self-raising flour; 440ml can stout; 3 eggs

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Granny Cook's Christmas pud

Granny Cook's Christmas pud

Sarah Cook

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Makes 1 large, 1 medium and 1 small pud

Easy

Prep: 10 mins

Cook: 4 hrs

A star rating of 4 out of 5.4 ratingsRate

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If you prefer a lighter, fruity Christmas pudding, share Sarah Cook's family recipe, which makes three sizes of pud

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Ingredients

Nutrition

Units:

MetricUS

450g currants
225g sultanas
175g raisins
juice and zest 2 lemons
1 very large carrot

grated
350g light soft brown sugar
100g golden syrup
100g mixed peel
350g breadcrumbs
350g suet
350g self-raising flour
440ml can stout
3 eggs

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Nutrition: per serving

kcal307
fat11g
saturates5g
carbs52g
sugars35g
fibre1g
protein4g
salt0.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2010

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A star rating of 4 out of 5.4 ratings

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