The Royal Family's Christmas Pudding
The Royal Family
Notes
If you don’t want to use alcohol, you can substitute for orange juice or cold tea.
Ingredients
- 250g raisins
250g currants
185g sultanas
150g mixed peel
250g suet or vegetarian suet
12g mixed spice
2 whole eggs
180g demerara sugar
275ml beer
40ml dark rum
Directions
- Combine all dry ingredients.
- Stir them up.
- Add the eggs and the liquid.
- Stir again.
- Grease your pudding basins.
- Press the cake mix into basins.
- Cover with a circle of baking paper.
- Cover basins with a muslin or foil, and place puddings into a deep saucepan.
- Fill with water up to 3/4 of pudding basin height.
- Cover with foil.
- Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
- On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours.
- Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.
Information
- Category
- Puddings/Mousse
- Yield
- 2 puddings