Granny Martin's Christmas puddings

Granny Martin's Christmas puddings

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight soaking
  • More effort
  • Makes 2 puddings, each serving 6

Get a head start on Christmas with James Martin's make-ahead pudding

Nutrition:
HighlightNutrientUnit
kcal764
fat23g
saturates10g
carbs130g
sugars101g
fibre5g
protein10g
low insalt0.81g
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Ingredients

Method

  • STEP 1

    Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.

  • STEP 2

    Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that’s easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.

  • STEP 3

    Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren’t using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.

Goes well with

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    Rating: 5 out of 5.17 ratings
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