Old English Christmas Pudding – Video
A thermal cooker is the ideal way to cook your Christmas Pudding as it can’t boil dry and therefore needs no looking after.
dark brown sugar
vegetable shredded suet
cored and chopped
lemon, juice and rind
1. Grease a 2 pint/1 litre pudding basin
2. Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
3. Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
4. Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
5. Put the mixture into the greased pudding basin.
6. Place a piece of greased, greaseproof paper on top of the mixture.
7. Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
8. Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
9. Once boiling turn down the heat and simmer for 30 minutes with the lid on.
10. Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
11. Once cooked remove the pudding and allow to cool before storing for Christmas.
12. Reheat before eating.