This Royal Traditional Christmas Pudding recipe has been lifted straight from the Royal kitchens’ cookbook and shared with the world!
According to the Royal chefs, the Sunday before the Advent season is traditionally known as Stir-up Sunday – when home cooks ‘stir up’ their Christmas pudding mixture.
“This year, chefs in the Royal kitchens have shared their recipe for a traditional Christmas pudding,” The Royal Family Instagram post explained. “We hope that some of you enjoy making it in your own homes.”
Christmas puddings are a fruity, heavy after-Christmas dinner treat that originated in the 14th century. Originally it was more a porridge, and was made with hulled wheat, boiled in milk and seasoned with cinnamon. In some parts of the world it was actually eaten as breakfast.
It wasn’t until the 17th century that things changed, and new ingredients like eggs, breadcrumbs and dried fruit and alcohol were added. Traditionally, a Christmas pudding is meant to have 13 ingredients: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. And if you’re really going for the full effect, the pudding is dowsed in brandy and set alight before serving.
Ingredients (makes 2 x 1kg Puddings)
- 250g raisins
- 250g currants
- 185g sultanas
- 150g mixed peel
- 250g suet or vegetarian suet
- 250g breadcrumbs
- 90g flour
- 12g mixed spice
- 2 whole eggs
- 180g demerara sugar
- 275ml beer
- 40ml dark rum
- 40ml brandy
- Combine all the dry ingredients and stir.
- Add the eggs and liquid and stir.
- Grease the pudding basins.
- Press the pudding mix into the basins.
- Cover with a circle of parchment paper.
- Cover basins with muslin or foil and place puddings in deep saucepan.
- Fill with water up to 3/4 of pudding basin height.
- Cover with foil.
- Steam for six hours, refilling with water if necessary.
- Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
If you don’t want to use alcohol, you can substitute for orange juice or cold tea. On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.