After binge-watching all the episodes of season four of The Crown, and perhaps all the related Lady Di docs that popped up as well, you may have had your fill of the Royal Family. But, please, save some room for dessert.
In a Tweet put out by their official account, The Royal Family/@RoyalFamily, they released the recipe for their family Christmas pudding along with a video to show us commoners how to make it.
🥄 Today is #StirupSunday: traditionally the day when home cooks ‘stir up’ their Christmas pudding mixture.
— The Royal Family (@RoyalFamily) November 22, 2020
This year, chefs in the Royal kitchens have shared their recipe for a traditional Christmas pudding.
We hope that some of you enjoy making it in your own homes. pic.twitter.com/BNepTPJD6a
They also included a complete list of ingredients, using the metric system, which we have gladly converted for you below.
Apparently, in the UK, #StirUpSunday is a big deal. This is “traditionally the day when home cooks ‘stir up’ their Christmas pudding mixture.” Then, the Brits store their cooked puddings in a cool, dry, dark place where they wait for Christmas.
As we said, the recipe uses metric measurements. We’ve done the conversions and rounded accordingly:
Ingredients
- 1 cup of raisins
- 1 cup of currants
- 3/4 cup of sultanas (or golden raisins)
- 3/4 cup of mixed peel tangerine (or dried orange peels/dried oranges with peels included)
- 1 cup of suet or vegetarian suet*
- 1 cup of bread crumbs
- 6 Tbsp of flour
- 1 Tbsp of mixed spice (or pumpkin pie spice)
- 3/4 cup of demerara sugar
- 2 whole eggs
- 9 oz of beer
- 3 Tbsp of dark rum
- 3 Tbsp of brandy
*We were not sure what suet was exactly. The Taste Of Home says it is a “raw, hard fat of beef and mutton. If you can’t find it, use a vegetarian substitute or swap it out for grated vegetable shortening like Crisco.”
Cooking Instructions
You’re invited to watch and enjoy the video, but here are the cooking instructions in written form.
1. Preparation
Gather your ingredients, a kitchen scale, a large mixing bowl, one or two large heat-safe bowls or what the video calls “pudding basins,” a deep saucepan, and parchment paper.
2. Mix Dry Ingredients In Mixing Bowl
This should include the raisins, currants, sultanas (or golden raisins), mixed peel (or dried tangerine or orange peels/dried tangerine or orange with peels included, chopped), suet, bread crumbs, flour, mixed spice (or pumpkin pie spice), and the demerara sugar. Stir to combine.
3. Add Wet Ingredients
This includes the eggs, beer, rum, and brandy. Stir to combine.
4. Transfer Mixture To Your Pudding Basin(s) Or Heat-Safe Bowls
Grease your bowls and place the mixture in, leaving room for expansion. Cover the tops with parchment paper.
5. Steam
Cover the basins with muslin or foil and place in a deep saucepan. Fill the saucepan so the water is three-quarters of the way up the pudding basin(s). Cover with foil. Steam for 6 hours, refilling water if necessary. Turn off heat and carefully remove pudding basins.
6. Storage
Once the pudding is cooled, wrap nicely and store in a cool, dry place till Christmas.
Love holiday treats? Don’t miss these eight fantastic French food gifts perfect for a gourmet (or yourself)!
