As Christmas is so close – less than 2 weeks away to be precise – and this is our last recipe of 2017, we’ve decided to choose something super Christmassy! And what’s more Christmassy than a classic Christmas pudding?
Take a look at this recipe, which is so simple you don’t even need kitchen scales, for a delicious light, spiced pudding that will keep everyone happy this Christmas.
Here’s what you’ll need…
For the pudding:
1 cup raisins
1 cup sultanas
1 cup self-raising flour
1 cup finely grated butter (about 115g/4oz)
1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
1 cup light muscovado sugar
1 cup mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
Butter, for greasing
For the butterscotch sauce:
100g light muscovado sugar
200ml double cream
1 tsp vanilla extract
Here’s what you’ll need to do…
- For the pudding, empty the first six cups and the nuts into a mixing bowl with the spices, then stir in the milk and egg.
- Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.
- Steam, covered with a lid, for 2.5 hours.
- Check the water level during cooking, topping up if necessary.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
- Remove from the heat, pour the sauce over the pudding and decorate with the whole mixed nuts.