Christmas pudding

Christmas pudding

crown your Christmas puds with a generous dollop of Cornish clotted cream for a truly special finale to your festive feast

  • 175g raisins
  • 175g sultanas
  • 50ml brandy
  • 50g plain flour
  • large pinch ground ginger
  • ¼ tsp mixed spice
  • large pinch ground nutmeg
  • 150g suet
  • 100g fresh brown breadcrumbs
  • 100g demerara sugar
  • 25g blanched almonds, chopped
  • ¼ grated eating apple
  • ¼ grated carrot
  • 1 tsp orange marmalade
  • 2 large eggs, beaten
  • ¼ tsp almond essence
  • 50ml milk

Grease 6 x 175g dariole or pudding moulds and line the base with a circle of baking parchment.

Mix the dried fruit together and pour over the brandy. Cover and soak overnight.

Mix all the dry ingredients together along with the mixed fruit, grated carrot, apple and marmalade. Beat in the egg, almond essence and milk and mix well. Transfer to the dariole or pudding moulds and cover each with a circle of baking parchment, then cover with foil.

Next, put the moulds in a large pan of boiling water and cover, steam for 2 hours topping up with water during the cooking time. Serve with a generous dollop of Rodda’s clotted cream.

Alternatively, you can make one large pudding by using a 1.2 litre pudding basin and steaming for 5-6 hours.


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One comment

  1. Pam W says:

    Mmmm…perfect. Roddas clotted cream is and always has been the only accompaniment to Christmas pudding. Better by far than brandy sauce or brandy butter. It’s the lovely contrast in taste and texture between the rich dark warm pudding, and the smooth cool silky cream that’s do wonderful. Prapper job moy ‘ansome!

Time: 120 mins
Makes: 6 individual puddings

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