We’ve got the Hairy Biker’s Christmas steamed pudding, straight from their Hairy Bikers Christmas special. It’s really easy to make – just mix everything together then steam for a couple of hours.
This mouth-watering Christmas pudding is just perfect for making with the family on Stir Up Sunday. This pud serves 6 people, but any leftovers can be stored in the fridge for up to 2 weeks in an airtight container.
Like this? You’re going to love Mary Berry’s classic Christmas pudding recipe!
- You'll need:
- 100g wholemeal breadcrumbs
- 120ml stout, something like Guinness
- 2 eggs
- 100ml sunflower oil
- 120g wholemeal flour
- 100g brown sugar
- 50g skinned almonds
- 4 level tsp mixed spice, or to taste
- 1/2tsp grated nutmeg
- 50g cooking apple, chopped
- 50g orange, chopped
- 200g raisins
- 300g sultanas
- lemon and orange zest
- 1tsp salt
- 1 large, 2 pint bowl
Soak the breadcrumbs in the stout.
Add the eggs, sunflower oil and sugar and mix together.
Add everything else except the apple and orange and mix together for about 3-5 mins.
Add in the apple and orange and blend together.
Spoon the mixture into a large bowl, pressing down quite firmly. Cover with a layer of baking parchment with a pleat in it, held in place with an elastic band.
Put the pudding in the top of a steamer, and steam for 2hrs, ensuring that the steamer does not boil dry. Remove from the steamer and leave the pudding to cool.
Top tip for making Hairy Biker’s Christmas pudding
This steamed Christmas pudding can be made up to 6 months before Christmas. Cover it with fresh baking parchment and store in a dry cupboard. Keep topped up with a splash of brandy every week, to help preserve the pudding and make it rich and moist. Not suitable for freezing.