If you are a fan of traditional Xmas food, learn how to make Christmas puddings to impress everyone.
Classic Christmas pudding recipes
If you don't have a recipe that has been handed down in your family, try this simple version.
50g blanched almonds, coarsely chopped
2 large cooking apples, peeled, cored and chopped
200g candied peel, finely chopped
Half a nutmeg, grated
1kg raisins
140g plain flour
100g breadcrumbs
100g soft light brown sugar
3 eggs
2 tablespoons brandy cognac
250g butter, very cold
Add all of the ingredients apart from the butter to a large bowl and mix well. Grate the butter into the mixture and stir to combine again.
Prepare two 1.2 litre pudding basins by greasing with butter and laying a circle of greaseproof paper in the bottom. Fill with the pudding mix and top with a double layer of baking parchment, adding a pleat in the middle to allow for steam. Tie the paper around the neck of the pudding basins with string and trim away any excess.
Wrap each pudding basin in a double layer of foil to make it watertight and add a string handle to allow for easy lifting. The pudding can be boiled or steamed for eight hours. Leave to cool completely then unwrap the old foil and baking paper and re-wrap in a fresh, clean set. The puddings should then be kept in a cool, dark and dry place until Christmas.
To serve, boil or steam for another hour then unwrap the puddings and turn on to plate. Warm a few tablespoons of brandy or cognac in a saucepan, pour over the pudding and carefully set alight for the traditional flaming pudding effect!
Once you've mastered how to make Christmas puddings to a basic recipe you can try experimenting with some different flavours by adding cherries and pecan nuts to the mixture for example, or cranberries and orange.
Brandy butter for Christmas pudding recipes
Christmas pudding can be served with cream, ice cream, custard and, of course, brandy butter.
175g unsalted butter, at room temperature
Zest of half an orange, finely grated
5 tablespoons icing sugar
4 tablespoons brandy or cognac
1 large piece stem ginger, grated
Cream together the butter, orange zest and sugar, gradually beating in the brandy and ginger. Allow to set in the fridge and keep for up to a week. Alternatively you can make the butter in advance and freezer for up to six weeks.
