Recipe by Naomi Sherman
Christmas pudding can seem intimidating, but it really is simple, I promise. The long cooking time is what scares people away, but if you can simmer a pot of water then you can make a Christmas pudding. The last Sunday before Advent is ‘Stir-up Sunday’, the day when traditionally families gather to prepare the Christmas pudding. Each member of the family takes a turn stirring the pudding whilst making a wish. This year that will be Sunday 20th November. Why don’t you try your hand at creating your own family tradition?
Makes 1 pudding in a standard 2L basin
Serves 6-8 people
200 grams raisins
50 grams currants
50 grams dried cranberries
50 grams glace ginger, chopped into smaller pieces
50 grams dried fig, chopped into smaller pieces
100 grams sultanas
Zest of 1 orange and 1 lemon
Freshly squeezed juice of 1 orange
50 grams butter, frozen and then grated
30g grams breadcrumbs
50 grams plain flour
90 grams brown sugar
½ teaspoon mixed spice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon salt
This pudding can also be made just before Christmas and stored in the fridge.
The longer you let your pudding sit for, the more the flavours develop – but it’s still delicious straight away.
On Christmas Day, steam the pudding in the same way as you cooked it for 2 hours.
Serve with custard and fruit.
Note: You can heat slices of the pudding in the microwave for a faster serving time (we won’t tell anyone)
The night before cooking, place all the dried fruits and the citrus zest and juice in a bowl. Pour over the brandy. Stir to mix, cover, and leave overnight.
Put all the remaining ingredients and the soaked fruit in a large mixing bowl. Mix gently, so that you don’t damage the fruit.
Place a small circle of baking paper in the base of a lightly greased pudding basin and then fill it with the mixture. Tap it on the bench a couple of times to help the mixture settle and then smooth the top evenly. Place another circle of baking paper on top. Cover the basin with foil and seal tightly with the pudding lid.
Tie a length of string around the top of the basin as a handle or lay out a strip of foil long enough to make a handle. The basin will be very hot once it is steamed and making the handle in advance will help greatly in removing it from the pot.
Place the basin on top of a folded tea towel in a deep-sided pan. The tea towel keeps the base of the pudding from being too close to the hot stovetop. Boil your kettle and pour boiling water into the pan, so it comes halfway up the pudding basin. Place a lid on the pan and bring back to the boil.
Lower the heat and keep the water at a steady simmer. Steam the pudding for 5 hours. Check the level of water in the saucepan during cooking and top up from a boiled kettle if needed.
Remove the pudding from the pan and allow it to cool completely.
Remove the lid and the foil but leave the pudding in the basin. Place a clean circle of baking paper on top of the pudding and tightly attached the lid. Wrap the pudding basin in a double layer of clingwrap and a layer of foil. Store in a cool, dark place for at least 1 month to mature. The longer the better.
About the Author
"I'm here because I'm lucky enough to do what I love every day. And I want the same for you."
Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley.
A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten and refined sugar free dishes.
Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found on Naomi's website.
Christmas Baking by Minimax
Season to Bake
Whether it's a snack for Santa, to hang on the tree or just for the fun of cooking with the kids, baking is at the heart of our seasonal celebrations. It's where you can take the time to craft something with care and have fun along the way. Minimax has your Christmas baking essentials covered.