Traditional Christmas Pudding
Ingredients
- 7oz sultanas
- 7oz raisins
- 3.5oz currants
- 3 tbsp brandy or port
- 1 Juice and finely grated zest of orange
- 3.5oz self-raising flour
- 1 tsp mixed spice
- 2.63oz fresh white breadcrumbs
- 1 small apple, peeled, cored and grated
- 3.5oz soft brown sugar
- 2.63oz vegetarian suet
- 1.75oz whole blanched almonds, roughly chopped
- 2 eggs, beaten
- 2 tbsp milk
- Serve with brandy butter
Instructions
Step 1
Put the dried fruit in a large bowl and mix in brandy or port and orange. If possible, cover and leave overnight.
Step 2
Sift the flour and spice into bowl and add all the other ingredients, mixing well.
Step 3
Grease a 1L pudding basin and place a small circle of baking parchment in the bottom of basin. Spoon mixture into basin and top with another circle of baking parchment. Then cover with a piece of foil large enough to overlap the sides and pleating in center to allow for expansion. Tie with string.
Step 4
Pour 1.5L water into cooking pot. Place pudding into cook and crisp basket.
Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 70 minutes. Select START/STOP to begin. When pressure cooking is complete, allow to cool naturally. Carefully remove lid when unit has finished releasing pressure.
Step 6
This pudding can be made in advance and left to mature. Make sure pudding top is dry. Overwrap in foil and store in a cool dry place.
Step 7
Serve with brandy butter.