You will also need a well- buttered 1.2l (2pt) pudding basin, a circle of parchment paper to fit the base and a circle of parchment paper and of foil cut two times larger than the top of the pudding basin diameter, some string and an old heatproof saucer or small trivet.
- For the Christmas pudding
- 75g golden sultanas
- 75g currants
- 75g raisins
- 75g dried apricots, finely chopped
- 75g mixed peel
- 40g flaked almonds, roughly chopped
- 60ml brandy or orange liqueur
- 1 tsp vanilla extract
- 125g unsalted butter, softened
- 75g Lyle's Golden Syrup
- 40g Lyle’s Black Treacle
- 60g Tate & Lyle Fairtrade Golden Syrup Cane Sugar
- 2 large eggs, at room temperature, beaten
- 75g plain flour
- 150g fresh white breadcrumbs
- For the golden syrup brandy butter
- 125g unsalted butter, softened
- 95g Lyle’s Golden Syrup
- 2 tbsp brandy or orange liqueur
- To serve
- 3 tbsp Lyle’s Golden Syrup
- few sprigs holly
Method1 Combine all the dried fruits and nuts in a mixing bowl, add the brandy or liqueur and the vanilla. Mix well, cover and leave to soak for 3-4 hours or overnight.
2 Beat the butter, Golden Syrup, Black Treacle and Golden Syrup Sugar together in the bowl of an electric mixer for 5-8 minutes until light and creamy. Add the eggs little by little, beating well after each addition.
3 Sift the flour over the fruit mixture and stir well to ensure all the fruit is coated in flour. Add to the creamed mixture along with the breadcrumbs and stir well to combine.
4 Spoon the mixture into the pudding basin to about 2.5cm from the top and smooth the surface.
5 Pleat the parchment by folding over 2.5cm in the centre. Repeat with the foil. This allows the pudding to expand when it cooks. Cover the basin with the parchment, with the pleat in the centre of the pudding, then cover with foil, again with the pleat in the centre.
6 Tie the pudding very tightly around the rim with the string and make a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side. This will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm border, and turn the edges in on themselves to seal.
7 Put the saucer or trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over the lowest heat. Allow to steam in the gently simmering water for 3 hours, adding more water to the pan if necessary. Make sure the pan does not boil dry – top it up with extra water if it does.
8 Meanwhile, make the brandy butter by creaming the butter and Golden Syrup together with an electric whisk until very soft. Gradually beat in the brandy or liqueur and then spoon into a serving bowl.
9 The pudding is done when a fine skewer inserted into the centre of the pudding (through the foil and paper) comes out clean. When done, turn off the heat and carefully lift the basin out of the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the aluminium foil and paper. Run a flat-bladed knife around the edge of the pudding to loosen the sides, carefully invert onto a serving dish and remove the basin.
10 Drizzle over a little Golden Syrup, decorate with a sprig of holly and serve with the Lyle’s Golden Syrup brandy butter.
Prep Time1 hour, plus 3-4 hours soaking overnight
Cook Time3 hours
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