Raisins 450g Currents 450g Sultanas 450g White Breadcrumbs 225g Flour 225g Mixed Peel 60g Brown Sugar 225g Baking powder 1tsp Beef Suet 450g Nuts 30g, chopped Salt 6g Ground gnger ¼ tsp Nutmeg grating of Eggs 3 Sherry 40ml Brandy 40ml Lemon 1, juice of Milk to bind

Mix together all of the dry ingredients. Stir in the beaten eggs, then the sherry, brandy and lemon juice. Add enough milk to make the mixture fairly stiff. Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band. Steam for 8 hours and then leave to cool and store.

Christmas, Desserts

Michael Caines’ Christmas pudding

Cook like a pro this festive season with Michael Caines' Christmas pudding recipe

Added on November 12, 2015

Michael Caines shares his mother’s Christmas pudding recipe

Makes 1 pudding

You will need

Raisins 450g
Currents 450g
Sultanas 450g
White Breadcrumbs 225g
Flour 225g
Mixed Peel 60g
Brown Sugar 225g
Baking powder 1tsp
Beef Suet 450g
Nuts 30g, chopped
Salt 6g
Ground gnger ¼ tsp
Nutmeg grating of
Eggs 3
Sherry 40ml
Brandy 40ml
Lemon 1, juice of
Milk to bind

Method

Mix together all of the dry ingredients.
Stir in the beaten eggs, then the sherry, brandy and lemon juice.
Add enough milk to make the mixture fairly stiff.
Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
Steam for 8 hours and then leave to cool and store.

Supported by

You will need

Raisins 450g
Currents 450g
Sultanas 450g
White Breadcrumbs 225g
Flour 225g
Mixed Peel 60g
Brown Sugar 225g
Baking powder 1tsp
Beef Suet 450g
Nuts 30g, chopped
Salt 6g
Ground gnger ¼ tsp
Nutmeg grating of
Eggs 3
Sherry 40ml
Brandy 40ml
Lemon 1, juice of
Milk to bind

Method

Mix together all of the dry ingredients.
Stir in the beaten eggs, then the sherry, brandy and lemon juice.
Add enough milk to make the mixture fairly stiff.
Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
Steam for 8 hours and then leave to cool and store.

Michael Caines

'Untreated beef suet adds a depth of flavour that isn't found in recipes that use refined suet. Ask a good butcher to mince you some unrefined suet and see the difference for yourself,' says Michael