Christmas Pudding

If you haven’t yet bought your Christmas pudding or made one even, then let me share this recipe with you as there is still time, as I only made mine today! I first made this version of a Christmas pudding last year and it went down so well with all my guests! So much so that I have been asked to make it again this year! I have to thank the BBC Good Food Magazine for this amazing recipe as it was in my December issue last year, but you can also find it on their website.

One thing I like about this version of a Christmas pudding is that you don’t have to steam it as you bake it in the oven, and because it is baked in a loaf tin it cuts so much more easily for your guests than a pudding bowl version! I made a couple of adjustments to the recipe this year, having stuck to the original last year, but the recipe is as follows:

christmas pudding loaf

Christmas Pudding
 
a Christmas Pudding shaped as a loaf
Author:
Recipe type: desserts
Ingredients
  • 375g dried mixed fruits
  • 85g sour cherries or cranberries or glace cherries
  • 25g dried apricots
  • 1 Bramley apple, about 175g, grated or chopped
  • plus zest 1 orange and 1 lemon
  • 150ml good orange OR apple juice
  • 2 tbsp brandy
  • 2 tbsp Cointreau (or use more brandy)
  • 140g butter, plus extra for greasing
  • 100g dark muscovado sugar
  • 2 large eggs , beaten
  • 85g self-raising flour
  • 100g white breadcrumbs
  • 2 tbsp golden syrup
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 25g toasted hazelnuts, pecan nuts, walnuts and blanched almonds, roughly chopped
  • FOR THE TOPPING
  • 50g butter
  • 50g dark muscovado sugar
  • 1 tbsp golden syrup
  • 1 tbsp brandy
  • 25g each toasted hazelnuts, pecan nuts, blanched almonds and glacé cherries , left whole
Instructions
  1. Put the dried fruit, cherries, apricots, apple, zests, apple/orange juice, brandy (and Cointreau) in a large bowl. Microwave on High for 1 min, then leave to soak overnight.
  2. Butter and line a 2lb loaf tin with a strip of non-stick baking paper.
  3. Heat oven to 180C/160C fan/gas 4. Put the kettle on to boil and have a roasting tin, plus a sheet of buttered foil, ready.
  4. Beat the butter and sugar together until it turns a little paler,
  5. beat the eggs
  6. in a large bowl the eggs, flour, breadcrumbs,
  7. syrup, spices and salt, and mix
  8. then tip in the soaked fruit and the nuts.
  9. spoon the mixture into your loaf tin
  10. I added some a £2 coin into my unbaked pudding and having googled whether this sixpence replacement is allowed nowadays, I did the following:
  11. boiled my coin in a saucepan for 5 minutes to sterilise it (as best i could)
  12. once cooled down wrap the coin in some parchment paper
  13. place into the middle of your pudding mixture
  14. once the coin is added, scrunch some tin foil loosely over the tin, twisting corners to tighten it around the tin's edges. Sit it in a roasting tin, then pour in a few cms of boiling water.
  15. Carefully transfer to the oven and bake for 40 mins.
  16. After 40 mins, turn down the oven to 160C/140C fan/gas 3 and cook for another 1½ hrs, topping up the water level every now and again as required.
  17. Here is the cooked pudding, wrapped up ready to going into the fridge until the 25th
  18. TO SERVE:
  19. To reheat the pudding, either return it to a medium oven for 30 mins in its tin, or turn out onto a serving plate, cover loosely with cling film and microwave for 5 mins on Medium.
  20. TO MAKE THE TOPPING:
  21. Gently heat the butter, sugar and syrup together until the sugar dissolves, stir in the brandy, then tip in the nuts and fruit. Spoon over the hot pudding.
christmas pudding loaf2
It is really yummy and quite the show stopper when it is presented to the Christmas Day dinner table. It will keep for quite a few days after (unless it all gets eaten sooner of course!)
 

DAY 8 NaBloPoMo 2011 CreatingChristmas Thinly Spread

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11 comments / Add your comment below

  1. What a delicious recipe. Cointreau must take it to a different level. M&S are selling some brandy cream right now (I sampled it in store) and it would go brilliantly with this. Thanks Jen

  2. I might have to try this one as the mice decided to eat most of my others! – beats steaming for 8 hours.
    Thanks for linking up another great recipe
    x

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