Life & Style
Life & Style
4 oz /110g sultanas
4 oz /110g raisins
4 oz /110g currants
4 oz/110g chopped mixed peel
4 oz /110g chopped cherries Dry ingredients:
2 oz /50g white breadcrumbs
4 oz /110g dark brown sugar
3 oz /75g plain flour
2 oz /50g chopped almonds
0.50 tsp mixed spice
0.50 tsp grated nutmeg
0.50 tsp ground cinnamon Wet ingredients:
4 oz /110g melted butter
1 large cooking apple-stewed
4 floz /110ml stout
1 measure whiskey, rum, brandy
The Christmas pudding is very simple to make.
Mix all of the ingredients together and place in a well greased 2 pint pudding bowl.
Cover with a disc of parchment paper and then a tightly fitting lid.
Place the pudding bowl into a large sauce pan half filed with water.
Bring the water to the boil and then reduce to a very gentle simmer.
Steam for six hours, making sure that the water does not boil off.
After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
Serve with brandy butter
It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature.
On Christmas day reheat the pudding (in portions) gently in the microwave or return to a pot of water for 1 hour to warm the entire pudding through to the centre.
If you have the time you could soak the fruit with the stout or Irish whiskey for one or two days before making the actual pudding.
Suet can be used instead of melted butter.
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