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Blackshore Christmas Pudding

By Phoebe Robson, also posted in News on

Get Ready for Stir Up Sunday!

It's easy to buy a Chritmas pudding these days (we've created a very tasty pud featuring our delicious Broadside beer), but it's lots more fun to make your own, especially when you can put a unqiue spin on it with our Blackshort Stout. 

Here's what you'll need to make two puddings:

460 g raisins

100 g currants

150 g sultanas

100 g chopped glacé cherries

30 g flaked almonds

 200ml Blackshore

 2 oranges

 2 lemons

Juice of one orange

Juice of one lemon

 

100 g suet

60 g breadcrumbs

100 g plain flour

180 g soft brown sugar

4 g mixed spice

2 g nutmeg

2 g cinnamon

2 g clove

10 g salt

4 eggs

Instructions

1. First, grab a large bowl and add the dried fruit and almonds. Then add the lemon and orange zests plus juices and the Blackshore Stout. Stir well then leave this to soak overnight at room temperature.

2. The next day, beat the eggs with the salt and mix them into your soaked fruit and nuts.

3. Gently fold all the other ingredients into your bowl by hand until evenly mixed. Don't be tempted to use a mixing machine as this will overwork the ingredients and leave you with a heavy pudding. It's traditional to let each member of the family take turns at having a stir and make a wish!

4. Next, line your pudding basins with greaseproof paper, fill with your mixture and top with greaseproof. Make your pudding bowl watertight by adding a secure lid of foil.

5. You can either cook your pudding in a steamer, or a simmering pot of water with a lid for around 5 hours. The puddings will take on a darker colour as they cook. When they are cooked, remove from heat and leave to go cold. Do not remove from your basin or pudding mould. Store your pudding for around a month to let the flavours mature.

6. When you're ready (Christmas day!), re-heat your pudding in a steamer or a simmering pot of water for around one to one and a half hours.

Who

Phoebe Robson

When

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