• Method

 

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the puddings from the pan and allow to cool. Re-cover and store in a cool larder, fridge, or freeze if preferred.
  6. 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.

 

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