Christmas Pudding
cooking.nytimes.com
Claimed by Fanny Cradock
Serves 8 · 2 of 6 items checked · 3 aisles
Dairy & Eggs
- Checked by Fanny Cradock
Pantry / Durable
- Checked by Fanny Cradock
Recipe by Fanny Cradock
A dark, boozy steamed pudding of dried fruit, suet, and spice, made weeks ahead and flamed at the table.
Fanny Cradock made the Christmas pudding a piece of theatre, insisting it be mixed and steamed well in advance and brought to the table blazing with brandy. Her method is the traditional one: suet, fruit, spice, and patience.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Fanny Cradock
Serves 8 · 2 of 6 items checked · 3 aisles
Mix the dried fruit, suet, sugar, flour, and spice in a large bowl, then stir in the beaten eggs and the brandy until everything is evenly combined.
Butter a pudding basin, pack in the mixture, and cover it with a double layer of parchment and foil tied securely with string.
Steam the pudding for six hours, topping up the water as needed. Cool it, re-cover, and store it in a cool place for several weeks.
To serve, steam it again for two hours, turn it out onto a warm plate, pour over warmed brandy, and set it alight at the table. Serve with cream or brandy butter.
Adapted from Fanny Cradock Cooks for Christmas. View a published recipe at NYT Cooking (opens in a new tab)
A Christmas rehearsal in London · London, England