Christmas pudding is a must have dessert on Christmas day, serve with brandy butter for the perfect festive treat!
Place all ingredients except eggs/brandy/black treacle, into a large mixing bowl. Mix well together.
Whisk eggs and brandy together and add to mixture. Stir in black treacle.
If time allows, leave to stand for a few hours, preferably overnight.
Butter the basins and place a circle of baking parchment into the base of each.
Divide the mixture between the basins, leaving a 1” headspace and smooth the tops.
Cut a large double layer circle of greaseproof paper to fit the basins (minimum of 13/14”). Make a pleat in the paper and cover the puddings, tying with string around each one. It is a good idea to then tie another piece of string over the top as a handle to enable easier removal from the pan.
Cook in one of two ways-
1. In a steamer with simmering water underneath or
2. In a large heavy based saucepan/preserving pan, with the basins standing on a base such as a saucer, and the water coming two thirds up the sides. Cover with lid of pan. Replenish water from time to time.
Cook for 5 hours.
Remove from steamer/pan and cool completely. Cover with foil until use.
Decorate with a spring of holly and serve with brandy butter.
If made in advance of Christmas, store in a cool dark place.
These puddings will keep for 4-6 months, and the flavour will improve if made 2 months before.
There is no need for freezing.