If you’ve ever wondered what the royals snack on during the holidays, you’re in luck. On Nov. 22, Queen Elizabeth II’s official Instagram page shared Buckingham Palace’s official Christmas Pudding recipe, and the baking starts . . . now! According to the chefs in the royal kitchen, this dish is traditionally prepared on “Stir-Up Sunday”, AKA the Sunday before the Advent season” to be ready by Dec. 25.
Christmas Pudding is a quintessentially British treat, full of raisins, currants, and sultanas. In fact, Prince George and the Queen prepared the dish together for the Royal British Legion’s Together at Christmas last year. How sweet! Try your hand at the recipe below, and if you’re baking across the pond, make sure to convert your measurements.
Notes
If you don’t want to use alcohol, you can substitute for orange juice or cold tea.
Ingredients
- 250g raisins
250g currants
185g sultanas
150g mixed peel
250g suet or vegetarian suet
12g mixed spice
2 whole eggs
180g demerara sugar
275ml beer
40ml dark rum
Directions
- Combine all dry ingredients.
- Stir them up.
- Add the eggs and the liquid.
- Stir again.
- Grease your pudding basins.
- Press the cake mix into basins.
- Cover with a circle of parchment paper.
- Cover basins with a muslin or foil, and place puddings into a deep saucepan.
- Fill with water up to 3/4 of pudding basin height.
- Cover with foil.
- Once cooled, wrap puddings 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.
Information
- Category
- Desserts, Puddings/Mousse
- Yield
- 2 puddings
