Secret Christmas Pudding Recipe
7th December 2020
Secret Christmas Pudding
It’s easy to feel overwhelmed by the Christmas season. With so much going on, it’s hard to keep cool. The Aldwyn's at Ellerslie head chef recommends that you just keep moving forward. If you make a list of all the preparations you need to complete, and tick them off, you’ll get through it. Just maintain that organisation the best that you can and keep track of you day. Oh, and smile a bit too. Smiling always helps.
But he’s not just dispensing stress-beating tips, our head chef has a cracking Christmas pudding recipe for you too.
Ingredients
For the pudding
165g raisins
165g sultanas
140g self-rising flour
115g finely grated butter
130g fresh brown breadcrumbs
200g light muscovado sugar
135g mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
250ml milk
1 large egg
Stick of butter, for greasing
For the butterscotch sauce
85g butter
100g light muscovado sugar
200ml double cream
1 tsp vanilla extract
Method
For the pudding
Empty the raisins, sultanas, self raising-flour, grated butter, breadcrumbs, muscovado sugar and the mixed nuts into a mixing bowl with the spices. Mix well. Then stir in the milk and egg.
Once well combined, tip into a buttered 1.5 litre pudding bowl.
Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string.
Place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.
Steam, covered with a lid, for 2 1⁄2 hours. Check the water level during cooking, topping up if necessary.
If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
For the butterscotch sauce
Put everything in a pan and bring slowly to the boil, stirring.
Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
Remove from the heat.
Pour the sauce over the pudding and decorate with the whole mixed nuts.
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