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Christmas Pudding

BSK christmas pudding 2018
BSK christmas pudding 2018

Cooking instructions

  1. Mix the dried fruit and apple, then add the Guinness, orange and lemon zest and stir.
  2. Cover and leave overnight to soak.
  3. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the basin at an angle, coating the inside of the bowl with the sugar.
  4. Mix the remaining dry ingredients in a large bowl.
  5. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
  6. Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper.
  7. Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up the basin.
  8. Cover and steam for 6 hours, topping up water occasionally.
  9. Re-cover with fresh paper and foil and store in a cool place.
  10. To reheat, steam for 1 hour or microwave (without foil) for 10 mins on medium heat. 


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