The perfect Christmas pud
There's always room for a spot of Christmas pudding after the big feast. Follow these steps for a deliciously rich and moist Christmas pudding.
- Golden Caster Sugar 225g/8oz
- Vegetarian Suet 225g/8oz
- Sultanas 340g/12oz
- Raisins 340g/12oz
- Currants 225g/8oz
- Candid peel, chopped 110g/40z
- Plain Flour 110g/4oz
- Fresh white breadcrumbs 110g/40z
- Flaked Almonds 55g/20z
- Lemon, zest only 1
- Eggs, beaten 5
- Ground cinnamon 1 level tsp
- Mixed spice 1 level tsp
- Freshly grated Nutmeg 5g/1 level tsp
- Pinch of Salt
- Brandy or Rum 150ml/5fl oz
- Lightly grease 4x600ml/1 pint or 2x 1.2 litre/2 pint pudding basins.
- Mix together all the dry ingredients.
- Stir in the eggs and brandy and mix well.
- Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
- Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
- Cool. Change the baking parchement and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
- To serve, steam for 2 hours and accompany with brandy butter, rum sauce, cream or homemade custard.
Why not stop by Killerton's shop on your visit and pick up a bag of flour, made at Clyston Mill on the estate.
The shop is open everyday (except Christmas Day) from 10am - 5.30pm.