Wednesday 17 January 2018

Catherine Fulvio's Christmas Pudding

Catherine Fulvio

Catherine says "here at Ballyknocken, the stirring of the pudding was, and still is, a major family event. We experiment with the recipe and we have come up with an unusual but delicious version using a large dash of Guinness and a hint of cocoa." Yum!

you will need

For steeping 100g raisins

100g sultanas

75g currants

75g mixed peel

4 tbsps dried apricots, finely diced

1 tbsp candied ginger, finely chopped

65ml Guinness

65ml Grand Marnier (or other orange liqueur or brandy)

75g dark-brown sugar To complete the pudding 45g caster sugar

30g flaked almonds

75g fresh white breadcrumbs

50g plain flour

1 tbsp cocoa powder

½ tsp ground cinnamon

½ tsp mixed spice

½ orange zest

75ml freshly squeezed orange juice

1 egg, beaten

75g suet or chilled butter, grated

Holly and berries, to decorate


Combine all of the steeping ingredients. Cover and leave in a cool place for up to three days. To make the pudding, mix together the caster sugar, almonds, breadcrumbs, flour, cocoa powder, cinnamon and spice in a large bowl.

Stir in the steeped fruit, then add the orange juice and zest. Stir in the beaten egg then, finally, gently mix in the suet or grated butter.

Spoon the mixture into a two-pint pudding bowl, then cover the bowl tightly with a well-fitting lid or a layer of baking parchment and foil. Secure with some string, ensuring that you cross the string over the top of the bowl. This forms a handle (otherwise it is difficult to lift the steamed pudding later).

Place the bowl in a saucepan of hot water. The water should reach a level just below the lid of the bowl. Cover and simmer very gently for four hours, and keep topping up the water as required. Allow the pudding to cool, then store in a cool, dry place.

On Christmas Day, re-heat by steaming it again for up to two hours. Turn out on to a plate and dust with icing sugar. Decorate with holly leaves and berries.

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