Christmas wouldn't be complete without a traditional steamed Christmas Pudding to finish off a splendid Christmas dinner! Who better to ask for a recipe than the lovely people at Mason Cash, who have been producing iconic mixing bowls and pudding basins for 200 years!
So here it is if you fancy giving it a try this year! This recipe uses a 1 litre Mason Cash Pudding Basin (S30).
Ingredients
Method - Step 1
Butter the inside of a 1 litre (S30) Pudding Basin and line the base with a disc of buttered greaseproof paper.
Step 2
Mix all the ingredients for the pudding, except the butter, in a large bowl.
Step 3
Add the grated butter and stir until well combined.
Step 4
Pour the mixture into the pudding basin and press down. Cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise.
Step 5
Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.
Step 6
Steam the pudding for 8 hours, topping up with water as necessary.
Step 7
Remove from the pans and leave to cool overnight. When cold, wrap in greaseproof paper and foil and store till Christmas When ready to serve, steam again for 1 hour and turn out!
Serve with brandy butter, custard or cream!
Recipe from Mason & Cash.
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