Making pudding always seems intimidating to make. Good thing Bigger Bolder Baking on YouTube shares this simplified Christmas pudding recipe with her secret ingredient.
Ingredients/Materials:
- 1 cup mincemeat (7 oz/300g)
- ¾ cup (5oz/142g) orange marmalade
- 1 ¼ cups (7 ½ oz/213g) dark brown sugar (or demerara sugar)
- ¼ cup (2 ½ oz/71g) molasses (or treacle)
- 3 large eggs
- ¼ cup (2floz/57ml) whiskey
- 1 stick (4oz/115g) frozen butter
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- 1 ½ teaspoons baking powder
- Butter
Directions:
Butter the sides and bottom part of a large 1.4-liter pudding basin or a medium-sized round glass or plastic bowl. Set aside.
In a large bowl, mix together the 1 cup mincemeat, ¾ cup orange marmalade, 1 ½ cup of brown sugar, and ¼ cup of treacle. Whisk in each of the three eggs one at a time, followed by ½ cup of whiskey in the large bowl. The whiskey will keep the pudding fresh and make it last longer. Using a box grater, grate the frozen butter into shredded pieces, then with a spatula, stir to combine. Lastly, fold in the 1 ½ cup flour and 1 ½ tsp baking powder.
Pour the batter into the prepared basin and cover with butter. Cover with parchment paper and foil as a lid. Tie securely with a baker’s twine around the parchment paper and cover the bowl to make a handle.
Cook in a steamer for roughly 2 or 2½ hours on medium/low heat.
If you do not have a steamer, you can turn a plate upside down and use it as a trivet.
Note: Make sure to top up the pot with boiling water before it evaporates while it continues to cook.
Gently set it aside once your pudding is firm and has risen well.
Remove it from the pot and allow it to cool.
Either serve it straight away with brandy butter and ice-cream, or cover it with a clean piece of parchment and foil. Store it at room temperature for a couple of months or until you are ready to enjoy the pudding.
Have a Merry Pudding Christmas!
