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🍰 Traditional Christmas Pudding

685 kcal · 30 min · 4 servings

Ingredients

• 100 g beef kidney suet
• 100 g mixed candied fruit
• 100 g raisins
• 100 g currants
• 50 g chopped almond kernels
• 100 g breadcrumbs
• 100 g brown sugar
• 2 eggs
• 3 tbsp milk
• 40 ml whisky
• Organic lemon (zest)
• 1 pinch cinnamon
• Butter (for the mold)
• candied fruit (for garnishing)

Instructions

1. 1. Remove the membranes from the beef suet and chop it finely. Make sure the meat stays cold.
2. 2. Cut the candied fruits into very small cubes.
3. 3. Add the chopped fruits, raisins, currants, almonds, breadcrumbs, sugar, and the chopped beef suet to a large bowl.
4. 4. Mix all the dry ingredients and the fat together thoroughly.
5. 5. Whisk the eggs, milk, and whisky together in a separate bowl.
6. 6. Add the lemon zest and cinnamon to the liquid mixture and stir well.
7. 7. Pour the liquid mixture into the bowl with the dry ingredients.
8. 8. Mix everything until you have a uniform batter.
9. 9. Grease a pudding basin with a lid generously with fat.
10. 10. Dust the greased basin with some breadcrumbs to prevent sticking.
11. 11. Fill the pudding basin with the mixture.
12. 12. Press the mixture down firmly to remove any air bubbles.
13. 13. Seal the basin with the lid.
14. 14. Place the basin in a pot with water (water bath) and set it over low heat.
15. 15. Cook the pudding for 6 to 7 hours.
16. 16. Store the pudding in the closed basin until you are ready to serve it.
17. 17. Turn out the finished pudding onto a nice plate to serve.
18. 18. Decorate the pudding with the candied fruits and a dollop of liquid honey.

Nutrition per serving

• kcal: 685
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 92 g