Old English Christmas Pudding
Learn how to make a traditional Old English Christmas Pudding using a thermal cooker! Join Mr. D in his kitchen as he walks you through this festive recipe step-by-step, from greasing the pudding basin to the final simmer. This energy-saving method ensures a delicious and perfectly cooked pudding for your holiday celebrations.
Ingredients
- 115 g self-raising flour
- 115 g raisins
- 115 g sultanas
- 115 g breadcrumbs
- 115 g dark brown sugar
- 115 g suet - grated vegetable shortening such as Trex, Crisco or Copha is a good substitute
- 1 large apple peeled cored and chopped
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp grated nutmeg
- 2 Eggs
- 1 lemon juice and rind
- 4 tbsp dark rum
- 250 ml milk
Instructions
- Grease a 2 pint/1 litre pudding basin
- Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
- Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
- Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
- Put the mixture into the greased pudding basin.
- Place a piece of greased, greaseproof paper on top of the mixture.
- Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
- Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
- Once boiling turn down the heat and simmer for 30 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
- Once cooked remove the pudding and allow to cool before storing for Christmas.
- Reheat before eating.