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Christmas Puddings

Christmas Puddings

Recipe Submitted By: bakingmad

These light and fluffy puddings can be made up to a week in advance to avoiod any last minute stress. This recipe first featured in Good Housekeeping Christmas Cook Book 2010.

Preparation Time	20 minutes
Baking Time	1 hour 30 minutes
Portions	6
Skill Level	Easy
Average Rating

Christmas Puddings Ingredients

100 grams	Butter softened, plus extra to grease
1	Apple(s) peeled and grated
1	Carrots peeled and grated
150 grams	Mixed Dried Fruit mix of sultanas, currants and raisins
50 grams	Figs dried, roughly chopped
grams	Apricots dried, roughly chopped
25 grams	peaches dried, roughly chopped
50 grams	Cranberries dried
1	Orange zest and juice
2 tbsp	Brandy
50 grams	Dark Muscovado Sugar (Billington's)
2	Happy Eggs medium, beaten
75 grams	Self Raising Flour (Allinson Nature Friendly)
75 grams	Breadcrumbs
0.50 tsp	Mixed Spice
0.50 tsp	Ground Ginger
0.50 tsp	Ground Cinnamon
3 tbsp	Black Treacle (Silver Spoon)

This recipe uses

How to make Christmas Puddings

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Grease six, 150ml (5floz) pudding basins and line each base with a disk of baking parchment.
Put apple, carrot, dried fruit, orange zest and juice, and brandy into a large bowl and mix well. Beat butter and sugar together until light and fluffy. Slowly beat in eggs. Fold in breadcrumbs, flour, spices and treacle. Stir in fruit mixture. Divide equally among the pudding basins.
Cover each basin with a circle of baking parchment and foil. Make a small pleat in the centre, ensuring the circles are large enough to come over the sides, and secure with string.
Scrunch paper under foil to avoid contact with water. Put basins into a large flameproof roasting tin and pour in enough water to come halfway up thier sides. Cover tin with foil and cook on the hob for 1 1/2 hr. Turn out puddings and serve with brandy butter.