This spiced Christmas classic demands to be eaten. Made with Dromona Butter, each mouthful is oozing with festive flavour. Simply finish with some boozy brandy butter to really get the party started.
- Preparation time: 30 minutes
- Cooking time: 4 - 5 hours plus 1 hour on Christmas day
- Total time: 6 hours 30 minutes
What you'll need:
Makes 1 large pudding
You will need a 1.25kg / 3lb pudding mould and a steamer
Soak the fruit overnight
- 125g raisins
- 200g sultanas
- 100g currants
- 125g mixed peel (finely chopped orange and lemon peel and natural coloured whole cherries)
- Juice and rind of half a lemon
- 125ml Guinness
- 200g Dromona butter, softened
- 200g light muscovado sugar
- 3 eggs, beaten
- 200g fresh white breadcrumbs
- 120g plain flour
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 small Bramley apple, peeled and grated
For the brandy butter
- 125g Dromona butter
- 125g Icing sugar
- 50mls brandy
- 3 tablespoons brandy
Made for sharing:
Make sure to capture your masterpiece before everyone digs-in! Why not enjoy yours with a little glass of festive spirit? You’ve earned it. #GreatFoodMoments
How it's done:
- To prepare the fruit, place raisins, sultanas, currants and mixed peel in a large bowl with lemon juice, rind, Guinness and stir well. Cover with cling film and soak overnight, stir occasionally.
- Use an electric mixer to cream butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs. Mix well after each addition and add a handful of bread-crumbs to ensure the mixture doesn’t split.
- In a separate bowl, sift flour, nutmeg, mixed spice, cinnamon, baking powder and salt.
- Use a large metal spoon to fold the flour, spices and breadcrumbs into the butter mixture. Add grated apple and finally stir in the soaked fruit with any remaining liquid.
- Spoon the mixture into a mould, cover with cling film or greaseproof paper and tie securely with string. Cover with foil, place in a hot steamer and steam for 2 – 3 hours until cooked.
For the brandy butter
- Cream the butter and sugar together until fluffy, stir in brandy.
- On Christmas day, steam the pudding for about 1 hour until heated through, then carefully remove to a serving plate. Serve with soft brandy butter.