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5 from 2 votes

Royal Mint Christmas Pudding

Plump fruits, steeped in rich liqueur, aromatic Christmas spices and an ultra moist, deeply flavourful crumb.
Prep Time1 hr
Cook Time7 hrs
Total Time8 hrs
Course: Festive makes
Keyword: Christmas, Christmas pudding, dessert, festive
Servings: 8 -10
Author: Rachel Walker

Ingredients

  • 170 g sultanas
  • 140 g currants
  • 140 g raisins
  • 200 ml water
  • 30 g plain flour
  • 1/2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground mace
  • 1/2 tsp ground ginger
  • 55 g breadcrumbs
  • 85 g shredded suet if you cannot get hold of suet, softened butter works just as well
  • 40 g chocolate 70%, grated
  • 1 cooking apple peeled and grated
  • 85 g soft dark brown sugar
  • 20 g chopped mixed peel
  • 55 g blanched almonds roughly chopped
  • 1 lemon zested
  • 1 orange zested
  • 1 tbsp black treacle
  • 3 tbsp brandy
  • 1 egg beaten
  • Knob of butter for greasing
  • The Royal Mint Sixpence
  • 1 litre pudding/heat proof bowl
  • Greaseproof paper
  • Large elastic band
  • String
  • Stock pot
  • Steamer basket/Deep saucer/ramekin

Instructions

  • Put the sultanas, currants and raisins in a saucepan with the water. Bring to the boil, and simmer for 3 minutes. Leave to soak, uncovered, overnight.
  • Sift the flour and spices into a mixing bowl.
  • Add the breadcrumbs, suet / butter, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
  • Mix well, using your hands to get rid of any lumps of butter and ensuring the mixture is fully blended together
  • Stir in the soaked fruit, which will have plumped-up over overnight. Next, stir in the treacle, brandy and beaten egg.
  • Mix well, and stand overnight. While this isn't necessary, the marinating helps the spices soak in. It's traditional for everyone to give the pudding a turn with a wooden spoon at this stage, and make a wish. Note: don't mix the sixpence in, save it for later.
  • Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it.
  • Cut one circle of greaseproof paper, which is few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will room to allow the pudding to release excess steam. Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string.
  • Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
  • If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steaming basket sits in the bottom, just above the water level. Bring the water to boil, and place the Christmas pudding in the basket.
  • If you don’t have a steaming basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
  • Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn't boil dry, and add more water from the kettle to keep it topped-up if needed
  • If the lid of the stock pot doesn't fit on tightly, it's not ideal, but not disastrous– as long as there's plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely-covered pot is more likely to boil dry.
  • Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
  • On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light.
  • Place the sixpence under one of the bowls (not in the pudding) for one lucky person to find!

Notes

PLEASE READ: Obviously, due to size, putting a coin in a pudding might cause a risk of choking. And while we might all remember stirring a 2p or 20p piece in our puddings as children, modern knowledge of health and safety might change our thinking towards it, particularly if the coins aren’t pure silver, or have not been sterilised. As such, we recommend that you do not bake your coin into the pudding or when reheating. Instead, we recommend that coins should be placed into the pudding just prior to serving, with the slices then dished out at random to give someone the chance to find it. Alternatively, simply pop the sixpence in its pouch and hide it under one of the table settings before everyone sits down to dinner.If you do add anything like coins or charms to your pudding, sterilise them first in boiling water. Make sure you choose items large enough to be noticed, or wrap them tightly in a ball of tin foil, and tell everyone to look out for them. This serves two purposes: it will increase the fun, and it counts as a word to the wise, so that Christmas dinner doesn't close with people accidentally swallowing the coin or breaking teeth!