Alex Luck

Apple and Calvados Christmas Pudding

Name: Apple and Calvados Christmas Pudding
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: 8 serving(s)
Ingredients: 150 g raisins; 100 g sultanas; 100 g soft dried apples, chopped; 75 mL cloudy apple juice; 75 mL calvados; butter, to grease; 150 g grated Bramley apple; 125 g dark brown soft sugar; 75 g fresh white breadcrumbs; 50 g plain flour; 50 g vegetable suet; 75 g black treacle; 1 large egg, beaten; 1 tbsp. mixed spice; 1 tsp. vanilla extract

A fruity twist on the classic Christmas pud. Serve with cream or boozy custard, if you like.

By The Good Housekeeping Cookery TeamPublished: 26 October 2020

Jump to recipe

Calvados, or cider brandy, gives a lovely, fruity warmth to this pudding and balances the sweetness. You can replace it with extra apple juice if you prefer to keep it booze-free.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 55 mins

Cal/Serv:

346

Ingredients

150 g
raisins
100 g
sultanas
100 g
soft dried apples, chopped
75 ml
cloudy apple juice
75 ml
calvados
butter, to grease
150 g
grated Bramley apple
125 g
dark brown soft sugar
75 g
fresh white breadcrumbs
50 g
plain flour
50 g
vegetable suet
75 g
black treacle
1
large egg, beaten
1 Tbsp.
mixed spice
1 tsp.
vanilla extract

Directions

1 Put the dried fruit, apple juice and Calvados into a large non-metallic bowl. Stir, cover and leave to soak overnight at room temperature.
2 Lightly grease a 1 litre pudding basin and line base with a disc of baking parchment. Put a 30cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre and set aside.
3 Add remaining ingredients to the soaked fruit; mix well. Spoon into prepared basin, pressing down to level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle.
4 To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of the pudding. Cover pan with the lid, bring to a boil, then simmer gently for 4 1⁄2hr, checking the water level periodically and topping up as necessary. Carefully remove the pudding from the pan; cool completely.
5 If storing, cool completely. Wrap basin, still with its foil lid, tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 2 months.

To reheat
To reheat on the day, remove foil and clingfilm, as well as the lid. Re-cover with fresh baking parchment and foil as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr, until piping hot in the centre when pierced with a skewer. Remove from pan and allow to sit for 5min. Carefully remove lid and invert on to a serving plate. Peel off baking parchment and serve.

To flame your pudding
Pour 50ml fresh brandy, rum or whisky into a large metal ladle. Warm carefully over a low gas hob. If you don’t have a gas hob, heat in a small pan instead. Carefully light the alcohol using a gas lighter or long match and slowly pour over the pudding.