Traditional Christmas Pudding
This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.
Recipe - Leixlip - Staunton's
Traditional Christmas Pudding
Prep Time5 Minutes
Servings4
Cook Time400 Minutes
Ingredients
4 tbsp Brandy
50 g Cherries in Syrup
110 g Currants
2 - Fresh Egg
50 g Mixed Peel
1 tsp Mixed Spice
1 tsp Nutmeg
45 g Plain Flour
110 g Raisins
110 g Sultanas
75 g SuperValu Butter melted
110 g SuperValu Dark Brown Sugar
75 g SuperValu Fresh Breadcrumbs
50 g SuperValu Goodness Flaked Almonds nibbed/chopped
1 - SuperValu Lemon grated and juiced
1 pinch SuperValu Salt
Directions
- The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight.
- Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine.
- Add lemon rind, juice, melted butter and eggs and mix well.
- Place in a well-greased 2lb pudding bowl.
- Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
- 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.
- Simmer for six hours, making sure that the water does not boil off.
- Top up with some additional water if required.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and grease-proof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
- Serve with brandy butter Additional Notes: Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don’t panic!!
- Brandy Butter: 110g/4oz butter-softened-not melted.
- 50g/2oz icing sugar
- 50ml/2floz brandy.
- Mix all ingredients together until thoroughly combined.
5 minutes
Prep Time
400 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Age restricted item
Hennessy Cognac Brandy (20 cl)€15.00€52.45/70cl
Not Available
SuperValu Currants (375 g)
€2.20€5.87/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
Shamrock Mixed Peel (200 g)
€2.35€11.75/kg
Funky Soul Ground Mixed Spice (34 g)
€0.79€23.24/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Raisins (375 g)
€1.89€5.04/kg
SuperValu Sultanas (375 g)
€2.09€5.57/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Rich Dark Brown Sugar (500 g)
€1.35€2.70/kg
Not Available
SuperValu Flaked Almonds (100 g)
€1.39€13.90/kg
Not Available
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Directions
- The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight.
- Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine.
- Add lemon rind, juice, melted butter and eggs and mix well.
- Place in a well-greased 2lb pudding bowl.
- Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
- 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.
- Simmer for six hours, making sure that the water does not boil off.
- Top up with some additional water if required.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and grease-proof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
- Serve with brandy butter Additional Notes: Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don’t panic!!
- Brandy Butter: 110g/4oz butter-softened-not melted.
- 50g/2oz icing sugar
- 50ml/2floz brandy.
- Mix all ingredients together until thoroughly combined.