Food

Classic steamed pudding

The only recipe you'll need.
Andre Martin
8-10
25M
5M
30M

Love a traditional Christmas pud? This is the only recipe you’ll need. Serve your perfectly turned-out pudding drizzled with creme anglaise – which is the fancy way to say homemade pouring custard. Create impact with a show-stopper of a cake topper.

Ingredients

Method

1.

Lightly grease a 7-8 cup pudding basin with lid. Line base with a circle of baking paper. 

2.

Combine fruit, ginger and brandy in a large bowl. Cover and set aside overnight. 

3.

Beat butter and sugar in a large bowl, using an electric mixer, until pale and creamy. Add eggs one a time, beating well after each addition. Beat in marmalade and vanilla. 

4.

Sift flour, mixed spice and bicarb soda together. Fold into creamed mixture with fruit mixture, breadcrumbs and pecans. 

5.

Spoon into basin. Secure lid in place (see Cook’s tips). Put basin in a large saucepan. Fill with enough water to come halfway up side of basin. Cover with lid and simmer on low heat, for 4-5 hours, until cooked when tested (add extra water as required). Allow to cool in basin. 

6.

Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method, for 50-60 minutes. Unmould and serve hot with crème anglaise (or use shop-bought custard). 

COOK’S TIP

  • If your pudding basin doesn’t have a lid, cover mixture with pleated baking paper and foil, and secure with string.
  • You can use 4 cups packaged mixed dried fruit instead.

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