Rosemary Shrager’s Classic Christmas Pudding

  • 2 large eggs
  • 50ml rum
  • 75ml fresh orange juice
  • Zest 1 lemon
  • 100ml Madeira or apple juice
  • 1 dessert spoon treacle
  • 80g self- raising flour
  • 110g shredded suet
  • 100g fresh white breadcrumbs
  • 50g ground almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ginger
  • 200g soft dark brown sugar
  • 100g coarsely grated apple
  • 50g coarsely grated carrot
  • 150g raisins chopped
  • 150g currants
  • 50g flaked almonds
  • 125g sultanas
  • 50g candied mixed peel
  • Un-salted butter for greasing
  • Pinch of salt

Put the eggs, rum, orange juice, Madeira and treacle in a bowl and whisk together.

Put all the other ingredients in a very large bowl and stir well.

Add the egg mixture and stir again.

Cover with cling film and chill overnight.

The next day, place the chilled mixture into a buttered 1.2 litre pudding basin.

Cover and steam over a gentle heat for 6 hours.

Set aside until cold, then re-wrap the pudding in fresh greaseproof paper and foil.

Store in a cool place (not the fridge) for as long as possible (at least 2 weeks).

To serve, steam for a further 2 hours.

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