​I have to admit to something that many of you will find hard to believe. I never tasted a homemade Christmas pudding until I met my husband ( he was 16 and I was 17, we were childhood sweethearts and still are 50 years later).My mum was a baker but she always bought a Christmas pudding, they were black and the fruit was bitter and gritty is there any wonder we never wanted a second serving.
My husband’s mum Val Stones (yes two of us called Val Stones) made Christmas puddings following her mum’s recipe. Once I had tasted Grandma Hetherington’s delicious rich fruity pudding I never again ate a bought one but made my own.

I have to admit to something that many of you will find hard to believe. I never tasted a homemade Christmas pudding until I met my husband ( he was 16 and I was 17, we were childhood sweethearts and still are 50 years later).My mum was a baker but she always bought a Christmas pudding, they were black and the fruit was bitter and gritty is there any wonder we never wanted a second serving.
My husband’s mum Val Stones (yes two of us called Val Stones) made Christmas puddings following her mum’s recipe. Once I had tasted Grandma Hetherington’s delicious rich fruity pudding I never again ate a bought one but made my own.I copied the recipe down from Grandma Hetherington’s recipe book and she talked me through the process. I started making them for my mum and then when I was married I was making eleven for family and friends, now I only make eight a year but I still love the kitchen swirling with heavenly scented steam from the bubbling steamers.
The puddings aren’t too dark but if you like them darker then they will need an extra hour or two of steaming.
​
Timings
You should start at least the day before two if you can as the soaking of the ingredients juices and alcohol plumps up the fruits.
Make sure you have a day at home set aside for steaming

What you will need
1lb and 2lb pudding basins , either pot or glass but avoid plastic if you can
Grease proof paper
Tin foil
String for fastening and making handles
Steamers if possible
I watch out for steamers in charity shops they can be as little as £3.00 and I now have 8.

Ingredients
230g sultanas *
230g raisins
230g currants
230g bread crumbs of your choice
230g shredded suet *
230 g grated cooking apples
230g grated carrot
200g soft brown sugar
Juice and zest of a large orange
Juice and zest of a large lemon
1/4 teaspoon ground cinnamon
1 teaspoon ground mixed spice
1/4 of a grated nutmeg.
3 large eggs
100ml cider
100ml barley wine* *
2 tablespoons of rum
2 tablespoons of brandy
200g sifted self-raising flour
a lemon cut in half to add to the steaming water as it prevents the pan from staining.

Method
Place all the fruits and spices in the largest bowl you have and stir.
Add the sugar, breadcrumbs, suet ,grated apple and grated carrot.
Add the orange and lemon juices and zests.
Place the eggs,cider and barley wines, rum and brandy in a bowl and beat together then pour them into the pudding mixture.
Finally give everything an big stir until all well combined.
The mixture will be fairly sloppy but overnight the fruits will take up the liquids and so will the bread.
Cover with a tea cloth and leave overnight or even two storing occasionally.

On the day you are going to steam the puddings fold in the sifted flour.

Traditionally 24th November is “Stir up Sunday “ a day when everyone in the family especially the children stir the pudding mixture and make a wish.
If the mixture is not as soft as it was at first add a little more cider or even milk to get a good dropping consistency.
Pack the mixture into the lightly greased basins,this mixture should do a 2lb bowl and a 1lb bowl. Cover each bowl with a double layer of baking parchment and a sheet of foil and tie it securely with string ( I can do this on my own now having practiced for many years but you might like to ask someone to help.I always use string across the top to make a handle. Place the puddings in steamers set over saucepans filled with simmering water ( add the half lemons at this point to the pans and steam the pudding for 6 hours for a lighter pudding and 8 for a darker pudding.
Make sure you keep a regular eye on the water underneath and top it up with boiling water straight from the kettle. I set a pinger timer for 30 minutes and check to see if the water is getting low.When the puddings are steamed, let them get quite cold, then remove the baking parchment and foil and replace them with some fresh ones, again making a string handle for easy lifting.
Place the puddings in a cool dark place,I usually put mine under the bed in the spare bedroom. The puddings will keep well for a year but they will dry out so if you wish to keep them for a few months put them foil covered in the freezer .

When you want to eat the pudding

Fill a saucepan with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer.  Put the Christmas Pudding in the steamer cover and leave to steam for 2 hours, remember to check the water every 30 minutes.When you are ready to serve the pudding, remove from the steamer and take off the wrapping. Slide a palette knife all around the pudding and turn it out on to a warmed plate. 
Place a suitably sized sprig of holly on top. I’m not a fan of setting the pudding alight with brandy but do so if you wish ( if you look on YouTube I’m sure it will show you the safest way ). I do like a bit of drama and will add a sparkler .
I serve the pudding with white sauce flavoured with rum, and Chantilly brandy cream.


*If you wish to use vegetable suet or you can grate in the same amount of unsalted butter.
** If you cannot get barley wine use all cider or half cider and half beer, if you don’t wish to use alcohol then use the same quantity of milk.

Gluten free option
Replace the flour and breadcrumbs with gluten free brands and wash the shredded suet in cold water as that often has a dusting of flour to keep the pieces separated.