How to make Jane’s Cheat’s Christmas Pudding
If you’ve never made Christmas pudding before, why not have a go this year?
On baking day, help your adult measure out the ingredients and mix them well (clockwise to make a wish), then stand back while it steams!
Jane Dunn says: “This pudding recipe is just SO easy and quick to do.”
Prep: 30 minutes Cook: 2½ hours Lasts: 2-3+ days, at room temperature
INGREDIENTS (Serves 12):
150g raisins; 150g sultanas; 50g mixed peel; 150g self-raising flour; 125g chilled unsalted butter, grated; 100g fresh breadcrumbs; 215g soft light brown sugar; 150g mixed nuts; 1tsp ground cinnamon; 1tsp mixed spice; 1tsp ground ginger; 250ml full-fat milk; 1 egg
METHOD
1. In a large bowl, mix the raisins, sultanas, mixed peel, flour, butter, breadcrumbs, sugar, mixed nuts, cinnamon, mixed spice and ginger.
2. Add the milk and egg and beat until well combined.
Grease and line a 1.5ltr pudding basin with parchment paper and pour in the mixture.
4. Cover the basin with a double layer of buttered foil, making a pleat in the middle so the pudding has room to grow. Secure the foil to the basin with string, and then place into a large pan that will fit the bowl.
5. Get an adult to
pour boiling water into the pan so that it comes a few centimetres up the sides of the basin, put the pan lid on and let it simmer for 2½ hours, checking the water level every 20–30 minutes.
6. When the water gets lower, top it up so there is always some in the pan.
7. Carefully remove the steamed pudding from the pan with oven gloves and pour away the hot water. 8. Remove the string and foil and turn the pudding out onto a serving plate. Enjoy!
Cheat’s Christmas Pudding is from Jane’s Patisserie: Celebrate!, out now, RRP £20