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KENNY ATKINSON’S CHRISTMAS PUDDING

Christmas Pudding
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

75g currants
75g sultanas
115g raisins, seedless, average
50ml brandy
75g glacé cherries
75g self raising flour
½ tsp ground cinnamon Powder
50g breadcrumbs
75g Borderfields cold pressed rapeseed oil
50g sugar, light muscovado1
1 lemon zest finally grated
1 orange zest finally grated
115g apples, grated
115g carrots, grated
10ml juice, lemon, fresh
112g eggs, medium, beaten
60ml milk, skimmed, average
40g molasses
60ml brandy, to finish

METHOD

  1. First soak the dried fruit in the brandy overnight.
  2. Shake the cherries in the flour and add mixed spice, cinnamon, breadcrumbs & sugar.
  3. Mix in the grated zest, apple and carrot along with the lemon juice. Add the soaked fruit.
  4. Beat the eggs with the milk and molasses, slowly add to the mixture, stirring well. Mix gently but thoroughly. Add the rapeseed oil and also mix in well.
  5. Place in a suitable ovenproof dish spoon in the pudding mix and cover with foil or pudding cloth, and then steam gently for 3hours.
  6. Once cooked allow to cool and then wrap in foil and leave in a cool dry place until required.
  7. Before reheating, prick the pudding several times and pour some more brandy over the top.