Homemade Christmas Pudding
  • 4 oz (110g) coarsely grated coconut cream (the type that comes in a hard bar) or vegetable suet
  • 2oz (50g) self raising flour
  • 4oz (110g) fresh bread crumbs
  • 1 level tsp mixed spice
  • ½ level tsp freshly grated nutmeg
  • ¼ tsp cinnamon
  • 8oz (225g) soft dark brown sugar
  • 4oz (110g) sultanas
  • 4oz (110g) raisins
  • 10oz (275g) currants (feel free to add a few chopped prunes or figs, but just adjust the weight accordingly)
  • 25g chopped candied peel
  • 50g chopped glace cherries
  • 50g chopped almonds
  • 1 coarsely grated, medium sized cooking apple
  • Grated zest of ½ a lemon and an orange
  • 2 large eggs
  • 150 ml stout beer
  • 3 tbsp of brandy
  • You will need a lightly buttered 1.2 litre heat-proof pudding basin.
  • One slow cooker, or a steamer.
  1. Start the day before you plan to steam the pudding.
  2. In your largest bowl, measure the suet or grated coconut cream, flour, bread crumbs, sugar and spices and blend together.
  3. Gradually mix in the dried fruit and nuts, zests and grated apple.
  4. Beat the 2 eggs in another smaller bowl, and whisk in the measured stout and brandy.
  5. Gradually add the liquid mixture to the dried ingredients, stirring as you go.
  6. This is the point that you may invite the kids to help with the stirring and make a wish. You may also like to add surprise good fortune charms in place of the traditional old fashioned sixpence.
  7. Once everything is thoroughly mixed together into a soft, sloppy mixture, cover the bowl with a clean cloth and leave it overnight for the flavours to steep together.
  8. The next day your pudding is ready to go in the well greased basin ready for steaming. Cover the pudding basin with a double layer of greaseproof paper and then wrap the whole thing with foil, making sure there are no gaps for the water to get in.
  9. Finally, take a long length of string and secure it around the pudding basin, like you would tie a parcel. This helps you lift the basin in and out of the slow cooker when it is piping hot .
  10. Preheat your slow cooker on high for 15 mins. Place the pudding in the cooker and then add boiling water to half way up the side of the basin.
  11. Cook 1 hr on HIGH, and then 8 - 10 hours on LOW (this can be done overnight)
  12. On Christmas Day reheat the pudding on HIGH for 3 hours. Turn it off when the time is up, and let the pudding stand in the hot water until it is ready to serve.
  13. Remove the wrappings and loosen the pudding by sliding a palate knife around the pudding basin. Place a serving dish on top of the basin and gripping both together carefully, but quite positively turn it upside down. If the pudding doesn't release immediately wait a few minutes to let gravity play a part. If it still doesn't release then use the knife to loosen again.
  14. Now for the flaming!
  15. Take your largest spoon and fill it with brandy. Then hold it over the flame of your hob, or a candle to warm it up for a couple of minutes. Lower the spoon into the flame and the brandy will ignite into a pretty blue flame.
  16. Pour the flaming brandy over the pudding at the table, or it will go out too soon!
Recipe by Whole Food Home at http://wholefoodhome.com/homemade-christmas-pudding/