Equipment
* optional
Ingredients
Fruit Maceration
- 150 g raisins, whole
- 150 g sultanas, whole
- 150 g currants, whole
- 50 g mixed candied peel, diced
- 100 ml brandy
- 100 ml stout beer
- 1 orange, zested and juiced
- 1 lemon, zested
Dry Ingredients
- 125 g beef suet
- 125 g dark muscovado sugar
- 100 g fresh breadcrumbs
- 75 g all-purpose flour
- 50 g blanched almonds, roughly chopped
- 6 g mixed spice
- 3 g ground cinnamon
- 2 g grated nutmeg
Wet Ingredients
- 2 eggs, lightly beaten
- 15 g black treacle
- 1 green apple, peeled and coarsely grated
Brandy Butter
- 100 g unsalted butter, softened to room temperature
- 100 g icing sugar, sifted
- 45 ml brandy
Nutrition (per serving)
Method
Combine the raisins, sultanas, currants, candied peel, brandy, stout, orange zest and juice, and lemon zest in a large mixing bowl. Stir thoroughly, cover tightly, and leave to marinate at room temperature for at least 12 hours.
Grease the 1.2-liter pudding basin with butter and line the base with a small circle of parchment paper to prevent sticking.
In a separate bowl, whisk together the beef suet, dark muscovado sugar, fresh breadcrumbs, all-purpose flour, chopped almonds, mixed spice, ground cinnamon, and grated nutmeg until evenly distributed.
Lightly whisk the eggs and black treacle together. Stir this mixture and the grated green apple into the bowl of soaked fruits.
Pour the dry suet and flour mixture into the wet fruit mixture. Stir vigorously until all ingredients are completely incorporated and the batter falls heavily from the spoon.
Spoon the pudding mixture into the prepared basin, pressing it down firmly with the back of a spoon to eliminate any air pockets. Level the surface.
Cut a large square of parchment paper and a matching square of aluminum foil. Fold a pleat down the center of both to allow for expansion. Place the parchment over the basin, top with the foil, and tie tightly under the rim with kitchen string. Create a string handle for easy lifting.
Place a heatproof saucer in the base of a large pot and set the sealed basin on top. Pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover the pot and steam gently at 100 degrees Celsius or 212 degrees Fahrenheit for 8 hours. Check occasionally and top up with boiling water as necessary.
Carefully lift the basin from the pot and allow the pudding to cool completely. Once cool, remove the old foil and parchment, and replace with fresh layers before storing in a cool, dark place.
To make the brandy butter, use an electric mixer to beat the softened unsalted butter and sifted icing sugar together until pale and fluffy. Gradually beat in the brandy a few drops at a time to prevent curdling.
On the day of serving, place the pudding back into a pot with a saucer and boiling water. Steam for 2 hours at 100 degrees Celsius or 212 degrees Fahrenheit. Turn out onto a warm serving plate and serve alongside the brandy butter.
Chef's Notes
- The tradition of stirring the pudding mixture from East to West honors the journey of the Magi. Have everyone in the household take a turn stirring and making a wish.
- Feeding the pudding: If you make the pudding weeks in advance, unwrap it every fortnight and drizzle a tablespoon of brandy over the top, then rewrap.
- When lighting the pudding for presentation, gently warm a ladleful of high-proof spirit such as brandy or vodka before igniting it and carefully pouring it over the hot pudding. Dim the room lights for the full visual effect.
- If your brandy butter begins to separate, it simply means the fat can no longer hold the liquid. A touch more icing sugar acts as a stabilizer.
Storage
Refrigerator: 1 month — Wrap well in fresh parchment paper and aluminum foil before storing.
Freezer: 1 year — Freeze the steamed pudding without the brandy butter. Thaw completely before reheating.
