I am so happy to be able to post my Great-Grandmas Christmas Pudding recipe and I love that the cheeky devil includes Guinness as well as brandy. Naughty.
I have followed the recipe to the letter. The only addition is that I soaked the fruit for a lot longer than she suggested, just for that little extra kick!
I haven’t made this recipe before and I can’t really tell you how it tastes as I now need to wait four weeks before I get to try it. But if the aroma that filled the house is anything to go by, it should be bloody lovely! Thank you Nan.
Memories of my Great-Grandma
I have only two. The first is from when I was very young. She lived on a farm. And all I remember is going there during the Christmas period for a family get together and being crowded around an absolutely huge banquet table – Harry Potter Banquet Hall springs to mind. It may just be my memory, but it felt like I was dining with the Tudors, and there was a trifle and some sort of pink dessert that I oddly remember – I don’t know what that pink thing was. But it looked beyond retro!
The second memory is from when I suffered from chronic sinus headaches as a little girl. Grandma was visiting, and I think she could see how sad I was. It was Christmas and we had a new Scalextrix. I so wanted to be whizzing cars round the track instead of feeling so poo. So, she took pity on me. She let me snuggle up alongside her and I remember how as I lay there, slowly my headache disappeared and I dozed off. Magic!
Anyway, onto the recipe.
- 115g/4oz Shredded Suet
- 60g/2oz Self-Raising Flour
- 115g/4oz Bread Crumbs
- 1tsp Mixed Spice
- 1tsp Grated Nutmeg
- ½tsp Cinnamon
- 225g/8oz Dark Brown Sugar
- 115g/4oz Sultanas
- 115g/oz Raisins
- 285g/10oz Currants
- 30g/1oz Ground Almonds
- 1 Small Cooking apple (peeled, cored, finely chopped)
- ½ Orange Zest (large)
- ½ Lemon zest (large)
- 2 Eggs
- ¼ Pint Guinness
- 2 Tablespoon Brandy
- 30g/1oz Candied Peel
- 1tbsp Treacle
- The week before you’re due to steam, place the dried fruit in a bowl with the brandy. Cover with cling film and leave for a week in a cool dark place.
- The following week, on Saturday, add the fruit to a larger bowl along with the suit, flour, breadcrumbs, spices, sugar, ground almonds, apple and zest.
- Beat the eggs together, and then add to the large bowl of dry ingredients along with the Guinness.
- The mixture will be fairly sloppy. Cover the bowl and leave overnight.
- Stir-up the fruit mix, and add the tablespoon of black treacle.
- Spoon the mix into your pudding basin(s), cover with double greaseproof and foil, and tie with string.
- Depending on the basin size, you will need to boil/steam for 3-4 hours. When the steaming has completed, remove from the pot and leave to cool completely.
- Next day, replace the greaseproof paper and keep until Christmas day in a cool, dark place.
Steam again for about 1 hour to warm through, depending on the size of basin.
With this recipe, I have managed to make three mini-puddings (to give as gifts) and one large-ish pudding for ourselves.