Saturday 29 October 2011


Click here for the 'Seeds of Eaden' seed shop

This traditional Christmas pudding is rich and moist, and tastes divine. This recipe makes a large and small Christmas pudding, which can be stored for up to 6 months.
Serves 8.


150g / 2 oz dried figs
125 g / 4 oz sultanas
125g / 4 oz raisins
125g / 4 oz glace cherries
125g / 4 oz pitted prunes
75g / 3 oz chopped nuts
125g / 4 oz plain flour
75g / 3 oz breadcrumbs
125g / 4 oz suet
125g / 4oz muscovado sugar
1/2 tea spoon Nutmeg
1/2 tea spoon Ground cloves
1 tablespoon mixed spice
1 tablespoon black treacle
150 ml brandy
2 eggs
Juice and zest of two oranges

Place all the dried fruit into a bowl.  Pour over the brandy leave to soak for 2 hours, or preferably overnight.

Mix the suet, breadcrumbs, spices, sugar and flour together, and add in the nuts.  Add this to the soaked fruit mixture and stir well.  Mix in the treacle, eggs and orange and stir thoroughly.

Place the mixture into a two pint and a one pint pudding basin.  Flatten the top and cover with a round piece of greaseproof paper to seal. Cut a larger circle of greaseproof paper and fit over the top, securing the edges with string. Cover this with tin foil (allow extra foil for expansion) and secure with string.

Place in a pan of boiling water so that the pudding basin is three quarters immersed and boil for 3 hours, topping up the water as necessary.

Allow to cool.  Discard greaseproof and foil tops and replace with new. 

To cook, sit pudding in pan of boiling water and simmer for two hours

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