Classic Whisky Christmas Pudding

For the fruit mixture

2 1/2 cups dried currants

2 1/4 cups chopped raisins

3 cups sultanas

3 cups chopped seeded prunes

2 1/4 cups chopped seeded dates

1 1/2 cups chopped glace fruit — think cherries, pineapple, apricots etc.

2 cups whisky

For the pudding

250 grams softened butter

2 teaspoons finely grated orange rind

1 1/4 cup firmly packed dark brown sugar

4 eggs

1 cup plain flour

2 teaspoons ground cinnamon

1 teaspoons ground cloves

1 teaspoon ground ginger

1/2 portion of your fruit mixture

2 cups stale breadcrumbs

3/4 cups slivered almonds

1 medium apple, peeled, grated

1/3 cup orange juice

Method

1. To make the fruit mixture, you’ll need to combine all your ingredients in a large bowl. Mix it together well and cover tightly. Store it in a cool dark place. Let it sit overnight minimum, but you can leave it up to a month. Stir the mixture occasionally.

2. Once your mixture’s ready, grease a 2-litre pudding basin and line the base with a round of baking paper.

3. With an electric mixer, beat the butter, rind and sugar in a medium bowl until the mixture’s smooth. Then add the eggs, one at a time, and beat until it’s well combined. Then transfer the mixture into a large bowl. Stir in the sifted flour and spices, then all the other ingredients.

4. Put the mixture into your basin. Place a sheet of foil on the bench then top it with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets of baking paper side down over the basin, then secure around the basin with string or a lid. Make a handle using the excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Then crush the remaining foil around string or lid to help form a good seal.

5. Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Then cover the pan with a tight fitting lid. Then steam the pudding for six hours. Top up with boiling water when the level gets lower.

6. After six hours, let the pudding stand for ten minutes before taking it out of the basin.

7. Serve with custard, cream or ice cream. 

Speaking of Christmas essentials, we’ve teamed up with the quintessential makers of Scotch to make the epitome of traditional single malt to celebrate the Club’s 10th Christmas. We made it especially to complement the Chrissy pud. Fully Oloroso Sherry-matured and bottled at 49.8% ABV with non-chill filtration and no artificial colour, this is the authentic Scotch you need on the table for your festive drinking.

Join the Club free now to get your hands on the Glenfarclas 2024 Christmas Edition when it’s available to Members 6-8 December.

If you give this recipe a whirl, make sure you tag us on Facebook or Instagram.

We’ve adapted this recipe from Women’s Weekly Food