A Christmas pudding is a traditional desert served on Christmas day in Britain. Basically, it is a steamed pudding, with lots of dried fruit, nuts and suet. Made with black sugar and black treacle it has a dark appearance. It is served warm, usually moistened with brandy or any other liqueur and flambé.

or any other liqueur and flambé.

Christmas puddings originated in the early 1400s but it only became popular as we know it today during Victorian England. :) heres a good recipe from Claire macdonald

This recipe belongs to Claire Macdonald of Macdonald, winner of the Glenfiddich Award for Cookery writer in 1982.

For one large pudding you will need:

350 gr. shredded suet 350gr. sultanas
350gr. raisins (stoned and halved)
175gr. currants
175gr. chopped candied peel
75gr. flaked almonds
Grated rind of 1 lemon
½ teaspoon of salt
½ teaspoon of freshly grated nutmeg
6 eggs
1 wineglass of brandy
200ml. of milk

Preparation.

Use a large container to mix together all the ingredients, stirring well. Traditionally everyone in the household, or at least every child, gives the mixture a stir, and makes a wish while doing so.

Put the mixture into a 1 ½ litre basin, or if you prefer, into two smaller cooking basins and cover with a circle of greaseproof paper. You can also use clip on lid basins if you have them. Otherwise use a cloth and knot the corners on top so they do not trail in the water. Put the basin in a saucepan and half fill with boiling water. Steam the pudding for 5 to 6 hours. Take care not to let the water boil dry. I have forgotten mine in the past and it is not very pleasant to clean raisins from your kitchen ceiling!

When ready, keep your pudding in a cool place, ideally a larder. Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour.

To reheat your pudding on Christmas day, steam again for 1 ½ hours. Serve warm, only very small portions as the pudding is very heavy. Serve with a brandy sauce, cream or custard. If you are looking for a stunning effect, and there are no children around, you can douse your pudding in brandy and flambé it.

This recipe belongs to Claire Macdonald of Macdonald, winner of the Glenfiddich Award for Cookery writer in 1982.

For one large pudding you will need:

350 gr. shredded suet 350gr. sultanas
350gr. raisins (stoned and halved)
175gr. currants
175gr. chopped candied peel
75gr. flaked almonds
Grated rind of 1 lemon
½ teaspoon of salt
½ teaspoon of freshly grated nutmeg
6 eggs
1 wineglass of brandy
200ml. of milk

Preparation.

Use a large container to mix together all the ingredients, stirring well. Traditionally everyone in the household, or at least every child, gives the mixture a stir, and makes a wish while doing so.

When ready, keep your pudding in a cool place, ideally a larder. Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour.

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