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  • Lamb Boulangere image 
  • A little butter, for greasing
  • 150g each sultanas and raisins
  • 50g chopped candied peel
  • 50g dried figs, chopped into small pieces
  • 50g glacé cherries
  • 25g flaked almonds
  • 100ml brandy
  • 1 tsp mixed spice
  • 75g dark brown soft sugar
  • 75g shredded suet
  • 100g breadcrumbs
  • zest of 1 orange
  • 3 medium eggs, beaten
  • For the whiskey cream 
  • 75ml whiskey
  • 50g golden caster sugar
  • 300ml double cream 

 

Prep time: 15 mins plus soaking, Cook time: 5 hours plus 2 hours extra, Serves: 8

1. Butter a pudding basin with a volume of about 900g.

2. Put the sultanas, raisins, candied peel, dried figs, glacé cherries and flaked almonds in a large bowl and pour over the brandy. Leave to soak for an hour or so. 

3. Add the mixed spice, sugar, suet, breadcrumbs, orange zest and eggs, then stir all the ingredients until the mixture is well combined. 

4. Spoon into the prepared pudding basin and smooth the top. Cover the top of the pudding with a circle of baking parchment, then cover the whole pudding basin in a piece of pleated foil. Secure with string and make a handle so that its easy to lift out once its steamed. 

5. Steam in a pan over a low heat for 5 hours, making sure the water is just bubbling and doesn't boil dry. Cool. 

6. To serve, steam the pudding in a pan, as before, for 2 hours. Just before serving, put the whiskey in a pan with the golden caster sugar. Bring to the boil and simmer for a couple of minutes to cook off the alcohol. Cool. Whip the cream until just thick. Stir in the whiskey mixture and serve. 

Wine Tip: Choose an intense, dark and figgy PX sherry, or the Australian Rutherglen Muscat, both of which perfectly complement Christmas Pudding. 

Editor's Tip: The whiskey cream can also be made into a hot, runny sauce. Prepare the whiskey and sugar as above in a pan, pour the cream into the pan and bring to the boil. Stir well to incorporate everything, then take off the heat and serve with the pudding. 

Find this recipe and more in the Ideal Home Show Cookbook.

 

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