A SIMPLE Christmas Pudding - Boil, Steam, Slow, or Pressure Cook!

[@donnastevens8832]

So what does the cost breakdown to per pud, and per portion. Living alone, I’m not sure I can justify even the £20+ for the bottle of alcohol (although I would enjoy drinking the rest lol) never mind all the dried fruits, nuts etc. I reckon that to have to buy everything in to make a pud, start with at least £50 … or go and buy a dodgy 100g pud from a supermarket market for £2 or £3. No brainier really if you live on a fixed income. And yeah, I have the same issues with the actual Christmas Turkey too.

[@DigwellGreenfingers]

This size pudding will serve 6-8 people and leaving out the alcohol and nuts (which are often omitted anyway for various ethical reasons) the total cost (at Tesco) would be £4.15, including the things that may already be in the house: eggs, bread, butter, sugar, flour. Making it around 51p to 70p per portion. The cheapest one in Tesco is 85p and that is for a 100g one. 500g dried mixed fruit £1.75 1 small cooking apple £0.35 1 orange £0.25 75g butter £0.67 100g sugar £0.36 2 eggs £0.44 100g self-raising flour £0.05 1tsp mixed spice £0.13 40g fresh white breadcrumbs £0.15

[@Nicktgrief]

As someone who’s not a lover of spirits my wife always puts beer in the pud rather than the usual suspects … use a dark beer like a stout or the likes.

[@DigwellGreenfingers]

@@Nicktgrief Yes nick. Stout is often used, just need to watch the liquid level. Many of the spirits can be bought as miniatures, 50cl, for around £3-4. There is no alcohol in the pud, just the flavour.

[@rhondafarmer4824]

Lovely pudding. I've also made Christmas puddings but as I'm the only one who eats them I make them muffin sized and freeze them.

[@DigwellGreenfingers]

I am the same usually but I have a family who asked me to make this one for them so happy to oblige 🙂

[@barryroberts6470]

Who needs Masterchef when we have Diggie around, brilliant mate i love Christmas Pud but Tray and the kids don't, so she ends up buying one of those small ones just for me with some Brandy Sauce mmmmmmm. Have a good week mate down there. TC. Barry (the Wirral)

[@DigwellGreenfingers]

I will have to make a small one for myself, Barry, as this one is was requested by a family I know. Have a great week buddy!

[@BIGgardener]

That looks great. Ill have to give that a go myself!

[@DigwellGreenfingers]

Simple and cheap - ticks all the boxes!

[@k144kev]

Well done Gona make mine I have the old prestige aluminium pressure cooker Kev East Devon 👍👍

[@DigwellGreenfingers]

Brilliant! Merry Christmas 🎅

[@RobinGardens]

Great short cut.

[@DigwellGreenfingers]

Cheers Robin!

[@traceysallotmentNcooking]

This looks amazing 👏

[@DigwellGreenfingers]

Thanks so much Tracey! Have a great week

[@traceysallotmentNcooking]

@DigwellGreenfingers you too 😀

[@Jammie21245]

❤

[@DigwellGreenfingers]

Cheers!

[@Cowpats55]

How much flour?

[@DigwellGreenfingers]

It is in the description below the video: CHRISTMAS PUDDING, serves 6-8 people INGREDIENTS 450g dried mixed fruit (any mix of sultanas, raisins, currants, cherries, candied peel, snipped apricots etc) 1 small cooking apple, peeled, cored and roughly chopped 1 orange, finely grated rind and juice 3TBSP brandy, sherry, or rum 75g butter, softened, plus extra for greasing the basin 100g muscovado or light brown sugar (I used a mix, just to empty a packet) 2 free-range eggs 100g self-raising flour 1tsp baking powder 1tsp mixed spice 40g fresh white breadcrumbs 40g blanched almonds, roughly chopped METHOD Put the dried mixed fruit and apple into a bowl with the orange juice. Add the brandy, rum, or sherry, stir and leave to marinate for at least one hour. Put the butter, sugar and orange rind into a large bowl and cream together with a wooden spoon or a hand-held whisk, until light and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Mix the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts. Add the soaked dried fruits with their soaking liquid and stir well. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Spoon the mixture into the pudding basin and press it down with the back of a spoon. Cover the pudding with a layer of baking parchment paper and foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off excess paper and foil with scissors. TO STEAM Put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for eight hours, topping up the water as necessary. TO BOIL Put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin, ensuring the ends of the strip reach up and hang over the edges of the pan. This will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come halfway up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary. TO SLOW COOK Preheat the slow cooker on HIGH, add enough boiling water to come just over halfway up the basin. Carefully lower the basin into the slow cooker. Set the heat to LOW and cook for 10 hours. TO PRESSURE COOK Place the basin into the pressure cooker and add boiling water in accordance with the manufacturer's instructions. Cook the pudding for the first 15 minutes with the lid open to allow the self-raising flour and baking powder to activate. Close the lid and cook for a further 2 hours.

[@Cowpats55]

Where is the written recipe please

[@DigwellGreenfingers]

It is in the video description