Christmas with Stanley - Traditional Christmas Pudding
The gentle heat that radiates from your Stanley creates a wonderfully warm and welcoming environment in your kitchen, and, as you begin your preparations for Christmas, the aromas of your festive baking along with this warmth could mean you often end up with more guests at your table than you bargained for!
No Irish Christmas is complete without your Christmas pudding which is best, made well in advance to allow it to mature. Typically this is done towards the end of November. Everyone has their way of cooking their Christmas pudding. This is our way!
Traditional Christmas Pudding
Although pudding can be eaten on the day that it is made, the longer it is kept, the more moist and flavoursome it becomes. Don’t be put off by the number of ingredients in this recipe, although it may seem daunting, simply assemble all your ingredients in advance, and the rest is easy.
- 1 kg / 2lb 4 oz luxury mixed dried fruit
- 250g / 9 oz ready-to-eat prunes, chopped
- 100g / 3 1/2 oz glace cherries, halved
- 150ml / 5 fl oz stout
- 2 tbsp brandy
- 250g / 9 oz fresh white breadcrumbs
- 50g / 2 3/4 oz blanched almonds, chopped
- 1 unwaxed orange, finely grated zest and juice
- 1 unwaxed lemon, finely grated zest and juice
- 225g / 8 oz soft brown sugar
- 1 large carrot, peeled and finely grated 100g / 3 1/2 oz ground almonds
- 140g / 5 oz plain flour
- 1 tsp ground mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 250g / 9 oz beef or vegetarian suet, shredded
- 3 medium free-range eggs, lightly beaten
- 2 large cooking apples, peeled and coarsely grated
Makes 2 x 1.5L Christmas Puddings
Mix all the ingredients together in your largest mixing bowl or saucepan and stir well. Cover tightly with cling-film and leave to stand in a cool place overnight. Turn into well buttered pudding basins and cover with a pleated circle of both baking parchment and aluminum foil, securing with a string.
Using your Stanley, place in a deep pan or pot and pour boiling water to come halfway up the sides of the pudding. bCover and bring to the boil on the main hotplate and then transfer to the simmering plate for 30 minutes, slow boiling. Transfer to the bottom oven to slow cook.
Cook for 12 hours or overnight in your slow cooking oven. Remove from the pan and allow to cool. Brush the surface of the pudding with brandy and then cover with fresh parchment and foil coverings and string. Store in a cool, dark and dry place or in the refrigerator until Christmas.