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Traditional Christmas Pudding

Ingredients

  • 50g ground almonds
  • 2 large Bramley cooking apples, peeled, cored and chopped
  • 1 whole nutmeg, grated
  • 1.2kg mixed dried fruit and candied peel
  • 140g plain flour
  • 100g soft, white breadcrumbs
  • 100g light muscovado sugar
  • 3 large eggs
  • 2 tbsp brandy
  • 250g Butter, grated

Step 1

Butter the inside of a 1 litre (S30) Pudding Basin and line the base with a disc of buttered greaseproof paper.

Step 2

Mix all the ingredients for the pudding, except the butter, in a large bowl.

Step 3

Add the grated butter and stir until well combined.

Step 4

Pour the mixture into the pudding basin and press down. Cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise.

Step 5

Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.

Step 6

Steam the pudding for 8 hours, topping up with water as necessary.

Step 7

Remove from the pans and leave to cool overnight. When cold, wrap in greaseproof paper and foil and store till Christmas When ready to serve, steam again for 1 hour and turn out 16

View Table of Bowl Sizes
Size Diameter Inches Litres Fl oz [UK] Fl oz [US] Pints [UK] Pints [US]
18 22cm 8.5 2.5lt 88 84 4.4 5.2
24 20cm 7.5 1.75lt 62 59 3.1 3.7
30 17cm 6.5 1lt 35 33 1.8 2.1
36 16cm 6.0 900ml 32 30 1.6 1.9
42 14cm 5.5 650ml 23 22 1.1 1.3
48 12.5cm 4.5 400ml 14 13 0.7 0.8
54 11.5cm 4.0 250ml 9 8 0.4 0.48