Classic Christmas Pudding Recipe by Avoca
The secret to a good Christmas pudding lies as much in the time it is allowed to mature as the mixture. Enjoy with our signature brandy butter, a dollop of whipped cream or Cointreau & orange butter.
Makes 4 x 450g puddings
- 450 g sultanas
- 450 g currants
- 450 g raisins
- 110 g glacé cherries halved
- 450 g brown sugar
- 275 g breadcrumbs
- 275 g self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon freshly grated nutmeg
- 225 g almonds nibbed
- 110 g mixed peel whole peel chopped
- 350 g butter melted
- 6 eggs
- 10 g Grated zest of 2 oranges
- 50 ml Orange Juice Juice of 2 oranges
- 250 ml Guinness
- 20 ml Milk
- 2 tablespoons Whiskey
Cointreau & Orange Butter
- 225 g unsalted butter
- 400 g icing sugar
- 20 ml orange juice from 1/2 an orange
- 15 g Orange Zest from approx 3 oranges
- 2 tbsp Grand Marnier
- Wash the sultanas, currants, raisins and cherries. Place the sugar, breadcrumbs, flour, spices, almonds and mixed peel in a large bowl and mix well. Melt the butter and beat the eggs lightly. Add the butter, eggs, orange juice and zest and the Guinness to the dry mix and stir thoroughly. If the mixture seems a little dry, moisten with milk.
- Spoon into four 450g pudding bowls and cover with a lid. If using Delph bowls, place a double piece of parchment paper over the bowl, followed by a double piece of tin foil and tie down with a string. Steam for 4-5 hours, and then leave the pudding to go cold. Remove the lid and wash it. Spray the pudding with whiskey and cover with the clean lid.
- On Christmas Day, place the pudding in a pot on a raised metal tray (like a large cutter) and pour in enough boiling water to reach 2/3 up the side of the pudding basin. Simmer over a gentle heat for 1.5 hours making sure it does not boil dry.
Cointreau & Orange Butter Method
- Beat the butter and icing sugar together until they are soft and fluffy. Add the orange juice, orange zest and the Grand Marnier or Cointreau and beat again until they are well blended.
Serve with softly whipped cream or Cointreau and orange butter