Buckingham Palace traditional Christmas pudding recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Buckingham Palace chefs just revealed their traditional Christmas pudding recipe By You Magazine - November 24, 2020 Last Sunday was ‘Stir-Up Sunday’, which is traditionally the day when home cooks would ‘stir up’ the ingredients for their Christmas pudding, ready to be consumed on 25 December. To mark the day, the chefs from the Royal kitchens took to Instagram to share their recipe for a traditional Christmas pudding – and it sounds rather delicious. Getty Images Traditionally packed full of spices, fruit and brandy, the Christmas pudding is a quintessential part of Christmas Day. If you missed Stir-Up Sunday, don’t worry, you’ve still got time to knock together this fantastic festive pud, and using this recipe you’ll know your Christmas pudding really will be fit for a queen (even the most Christmas pud-averse will be tempted to give a mouthful of this a go). The Royal chef’ s traditional Christmas pudding recipe MAKES: two 1kg puddings INGREDIENTS: 250g raisins 250g currants 185g sultanas 150g mixed peel 250g suet or vegetarian suet 250g breadcrumbs 90g flour 12g mixed spice 2 whole eggs 180g demerara sugar 275ml beer 40ml dark rum 40ml brandy (Note: If you don’t want to use alcohol, you can substitute for orange juice or cold tea) Getty Images METHOD: Add all the dry ingredients to a bowl and mix together. Add the eggs and other liquid ingredients and mix together. Grease your pudding basins with butter. Press the cake mixture into the basins (distributing evenly between each) and cover each with a circle of parchment paper. Cover basins with muslin or foil and place into a deep saucepan. Fill large pan with water up to 3/4 of the pudding basin height and cover whole pan with foil. Steam for 6 hours, refilling water if necessary. Take puddings out of pan and once cooled, wrap well and keep in a cool, dry and dark place until Christmas. On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved