Budget Christmas Pudding
Budget Christmas Pudding is a modern British recipe for a cheaper variant of the traditional steamed Christmas pudding that is much more economical to produce for those on a tight budget. The full recipe is presented here and I hope you enjoy this classic British version of: Budget Christmas Pudding.
prep time
20 minutes
cook time
420 minutes
Total Time:
440 minutes
Serves:
12–16
Rating: 
Tags : Vegetarian RecipesSpice RecipesBread RecipesVegetable RecipesDessert RecipesBritish Recipes
Here is a cheaper version of the traditional Christmas pudding for those on a budget. This is enough to make 2 x 900g puddings.
Budget Christmas Pudding: A British recipe for a cheaper variant of the traditional steamed Christmas pudding that is much more economical to produce for those on a tight budget.
Ingredients:
225g small pitted prunes
225g currants
60g candied peel, chopped
100g dates, chopped
4 tbsp orange marmalade
2 tbsp black treacle (molasses)
150g fresh breadcrumbs
100g carrot, grated
225g cooking apples, grated
450g dark brown sugar
225g shredded suet (either beef or vegetarian)
100g self-raising flour
1 tsp ground nutmeg
1/4 tsp salt
2 large eggs, beaten with a few drops of almond essence
2 tbsp rum
Method:
Place the prunes in a bowl, pour over 300ml water and set aside to soak over night. The following day, drain and chop the prunes.
Combine all the ingredients in a bowl and mix together to form a batter.
Grease 2 x 1.7l pudding basins and divide the batter between them. Cover the tops of basins with buttered greaseproof (waxed) paper. Tie this securely in place then cover with a double layer of kitchen foil. Tie another piece of string around the top of each basin, making a loop above the basin as a handle.
Sit a trivet or an upturned place in a large pan. Place a pudding on top then pour in enough boiling water to come 2/3 of the way up the sides of the basin. Bring to a boil, cover and boil the pudding steadily for 7 hours, adding more boiling water as needed to prevent the pan from boiling dry.
Remove the pudding from the saucepan and set aside to cool completely. Replace the greaseproof paper with fresh paper and re-cover the pudding in a double layer of kitchen foil. Set aside in a cool place to mature for at least 2 months (3 or even 4 is better) before preparing and serving.
To serve, boil the pudding for 2 1/2 hours before turning out of the pudding basin, slicing and serving (serve accompanied by brandy butter or menyn melys).
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