George V. Reilly

Christmas Pudding

Christmas Pudding

Tra­di­tion­al Irish Christmas Pudding.

This recipe comes from my mother, who has used it for many years. I added the soaking of the fruit in hot water.

This amount makes one large pudding and two smaller ones (4–5 quarts), so scale down to your needs.

Stick a sprig of holly in the top before bringing to the dinner table. When it’s placed on the dinner table, heat a tablespoon of brandy or whisky over a flame until it catches fire, then pour over the pudding. Turn down the lights to enjoy the blue-tinged flames.

Serve with Brandy Butter.

1 lb Raisins
1 lb Sultanas
1 lb currants
1 lb suet (if you can’t get suet, you could use ½lb butter)
¾ lb mixed peel
½ tsp powdered nutmeg
½ tsp cinnamon
¼ lb ground almonds
½ lb brown sugar
small glass brandy (whiskey would do)
pinch salt
4 apples minced
6 ozs cherries (can be assorted colours)
11 or 12 eggs beaten
1 lb bread­crumbs
¼ lb plain flour

Place the fruit in a mixing bowl and cover with boiling water. Add whiskey or brandy. Stir well. Let the fruit soak overnight, stirring oc­ca­sion­al­ly. Keep covered. It will plump up con­sid­er­ably. An hour before baking, drain the fruit thoroughly. Be sure to press out excess liquid.

Mix all in­gre­di­ents together and stir well. Grease bowls. I put two layers of tinfoil on top and tie with string. Cook for approx 9 hours (doesn’t have to be con­sec­u­tive). You can steam them but be careful not to let the water boil away. What I do now is to put them standing in a roasting tray in the oven in about two inches of water and top up the water when necessary. Medium oven, about 150C or 300F.

Just heat on the day.

See also Christmas Cake:

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