Christmas Pudding

Much like the Onions, I am loathe to do anything Christmassy until December 1. But there are some things that need to be thought about ahead of time, and puddings is one of them.

Making the Christmas Pudding(s) is a great tradition in the Wilkinson house. My mum and I do it together every year, about mid-November. I do the mixing (with my hands, in a bucket, because we make several), and Mum does the measuring.

We serve the pudding after Christmas lunch, on fire. It's incredibly impressive, and super nommy. And the secret - it's REALLY EASY to make.

The Wilkinson Family Pudding Recipe:
(makes 1 pudding that serves 6-8)


225g currants
100g sultunas
100g raisins
100g peel
25g almonds

Then add:

100g plain flour (sifted)
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp mixed spice
225g barbados sugar
100g breadcrumbs
225g grated butter

Then add:

rind and juice of 1 lemon
2 eggs
1 tbsp treacle
4 tbsp mixed milk and rum (half/half)

Then put it in a pudding-bowl, and slosh a little more rum over the top. Cover top with greaseproof paper and then foil, and secure with string.

Put the tied-up bowl in a large saucepan of water, and boil for 3-4 hours (refilling water as needed). Put in cupboard.

If you like, you can 'feed' it regularly with an extra slosh of rum, just to make it really deadly.

On Christmas Day, boil the pudding again (as above) for 3-4 hours. Make custard to serve.

To Flame: Put pudding on table and dim lights. Heat two tablespoons of rum in a metal ladle over a flame. Once the rum is hot, set the ladle alight and pour molten fire over your pudding. Pretty!

(photo by Snazzy)