Recipe: Michael Caines’ Mum’s Famous Christmas Pudding
- Credit: Archant
A traditional Christmas pudding recipe, served with clotted cream and a brandy Crème Anglaise with a dash of cognac
The traditional recipe my mum used for Christmas pudding is from a classic book of its era, entitled How to be a Good Housewife - not something you would see on a bookshelf today!
It was a book we always used when we baked together when I was a child and I still have it. The recipe uses proper beef suet. My mum used it for all kinds of fruit cakes.
I call it Mum’s Christmas Pudding and it’s a nice memory and tribute to her. We serve it with clotted cream and a brandy Crème Anglaise with a dash of cognac.
If you fancy giving it a go, here’s the recipe:
- 1 20 of the best places to eat out in St Ives
- 2 WIN a holiday to the Isles of Scilly worth £1000
- 3 Gardoolet: WIN this summer's best garden game
- 4 Win a 2 night beach stay at The Beachcroft Hotel in Sussex
- 5 Win a luxury break at The Draycott Hotel in Chelsea
- 6 WIN a stay at Hornington Manor's new shepherd huts
- 7 Are you ready for the greatest show this summer?
- 8 6 waterfall walks in Derbyshire and the Peak District
- 9 Win a watercolour painting of Wat Tyler Country Park by artist James Merriott
- 10 20 of the best restaurants in Hertfordshire
225g white breadcrumbs
60g mixed peel
225g brown sugar
1 tsp baking powder
450g beef suet
30g chopped nuts (optional)
¼ tsp ground ginger
Milk to bind
Juice of 1 lemon
Mix together all the dry ingredients then stir in the beaten eggs, sherry, brandy and lemon juice. Add enough milk to make the mixture a fairly stiff consistency.
Place the mixture into a greased basin, put a piece of greaseproof paper on the top and then cover with some more greaseproof paper and secure with an elastic band.
Steam for eight hours and leave to cool and then store. Re-boil/steam the pudding several hours before it is eaten.