Throwback to Grandma’s Christmas Pudding

A decadent, beautifully layered trifle or a rich, steamed brandy pudding…this Christmas calls for a traditional pudding the way gran makes it. Pay tribute to family heritage by asking gran to step into the kitchen and share her favourite Christmas pudding recipe.

If there is no family recipe, try Nigella’s “Ultimate Christmas Pudding” recipe featured in Nigella Christmas for 8-10 servings. We have and we love it! Take a look:

INGREDIENTS

• 150 grams currants
• 150 grams sultanas
• 150 grams roughly chopped prunes
• 175 millilitres pedro ximenez sherry
• 100 grams plain flour
• 125 grams fresh breadcrumbs
• 150 grams suet
• 150 grams dark brown muscovado sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• grated zest of 1 lemon
• 3 large eggs
• 1 medium cooking apple (peeled and grated)
• 2 tablespoons honey
• 125 millilitres vodka (to flame the pudding)
• You will need a 1.7 litre heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.

METHOD

4. Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swirl, cover with cling film and leave to steep overnight.
5. Put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
6. In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
7. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.
8. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
9. When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
10. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.
11. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Put the sprig of holly on top. Heat the vodka in a small pan and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests.