If you’ve never tried making your own Christmas pudding this recipe is delicious and easy to make. It’s very different in that one of the main ingredients is leftover porridge, which makes a really moist Christmas pudding that is delicious served with traditional brandy butter, brandy sauce or cream.
Makes six individual puddings of around 100g each, or one large family size pudding.
- Put all the ingredients into a large bowl and mix together. Add a little milk or apple juice if needed to make a soft firm consistency.
- Put into an oiled pudding basin or individual bowls, and cover tightly with foil or with a double layer of greaseproof paper. Remember to make a fold in the middle of the covering to let the pudding rise, secure with tightly tied string or thick rubber band.
- Choose a large deep pan with a tight fitting lid, pour in sufficient water to come one third way up the sides of the pudding basins, bring to the boil and reduce the heat to a low simmer.
- Carefully lower in the covered puddings, cover with the lid allowing the puddings to gently simmer for up to 2 hours. Steam a larger pudding for up to 3 hours. Remember to check the water level regularly to make sure the pan does not boil dry.
- Remove the puddings from the pan and allow to cool. Re-cover and store in a cool larder, fridge, or freeze if preferred.
- To re-heat: simmer for 30 minutes or reheat portions as needed in a microwave. If microwaving, best heated through in bursts of one minute on a lower power setting. The rich ingredients of Christmas pudding can burn easily in a microwave if heated on too high a power setting.
