Cast Iron Christmas Pudding

With stir-up Sunday soon upon us, now is the time to get your hands dirty and complete the annual tradition of cooking your yearly Christmas Pudding.

For those who are looking for a new method to follow and are wanting a steam free kitchen, we have the recipe for you

Cast Iron Christmas Pudding
PREP TIME Overnight COOK TIME 3 hours MAKES 1.2 litre pudding
  • 450g of mixed dry fruit
  • 75ml of brandy or whisky
  • ½ orange, grated zest and juice
  • 115g of softened butter + extra melted for greasing
  • 115g brown sugar
  • 2 large free-range eggs, beaten
  • 60g self-raising flour
  • 60g fresh breadcrumbs
  • 43g chopped nuts
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon of ground cinnamon
  • Brandy
  • Fresh cherries
  • Thick cream

Preparation method

  1. In a large mixing bowl, place the dried fruit and pour over the brandy or whisky.
  2. Add the grated orange zest to the fruit before pouring the orange juice into the mix.
  3. Mix all the ingredients in the bowl together and cover the bowl with cling film and allow to cool overnight.
  4. The following day, grease a 1.2 litre pudding basin and place some grease proof paper into the base.
  5. In a large mixing bowl, cream together with an electric whisk the softened butter and sugar until the mixture is pale and fluffy.
  6. Begin to slowly whisk in the beaten eggs, waiting until you have mixed in the new addition before adding more.
  7. When all the eggs have been incorporated into the mixture, add the soaked fruit and juices and stir well.
  8. Add the flour and breadcrumbs and stir.
  9. Add in the nuts and spices while continuously stirring.
  10. Spoon the mixture into a prepared pudding basin and cover with a double layer of grease proof paper and one sheet of aluminium foil, tying with a string.
  11. In your cast iron casserole dish fill it a third of the way full with water and place the prepared pudding into the water and place the lid on top to steam.
  12. Leave the casserole dish with the pudding in, on a low heat in the oven for six hours to steam.
  13. When steaming your pudding, be sure not to let the water boil instead making sure that it remains on a light simmer at all times.
  14. After steaming for six hours, your pudding is ready to serve or if making in advance you can cool them for up to 2-3 months in a dark place, re-steaming them again for 2 hours before serving.
  15. When serving carefully place the pudding onto a serving plate and garnish with cherries. Light the brandy and when the flames are fully alight, pour the brandy over the pudding and serve with either cream, ice cream or custard.