How to cook Christmas pudding, by Jason Atherton

Time Out Dubai gets Jason Atherton to answer an important question: how to cook Christmas pudding? Here's a celebrity chef recipe for Christmas pudding


Butter for greasing
225g breadcrumbs (fresh or from day-old bread)
225g suet
115g Bramley apples, peeled, cored and grated
115g carrots, peeled and grated
1 teaspoon mixed spice
30g plain flour
3 medium eggs
For the soaked fruits
225g sultanas
225g raisins
225g currants
30g candied orange peel
30g candied lemon peel
225g light brown sugar

Put all the dried fruits, candied peel and sugar into a large bowl and pour over the liquid. Cover the bowl tightly with cling film and leave the fruits to macerate overnight. The next day, find a pan that is large enough to fit four 500g heatproof plastic pudding moulds for steaming. Bring a kettle of water to the boil. Generously butter the pudding moulds and their matching lids. Put the breadcrumbs, suet, apples, carrots, mixed spice and flour in a large mixing bowl and stir together. Make a well in the centre. Lightly beat the eggs and pour into the well. Add the soaked fruits and fold together until the mixture is well combined. Divide the mixture among the prepared pudding moulds. Level the tops, then cover with the buttered lids. Cover each one tightly with cling film. Lower the pudding moulds into the pan, then pour in enough boiling water to come halfway up the sides of the moulds. Cover the pan with a lid and steam over medium heat for five hours, making sure to check the water level in the pan from time to time (you may need to top up with more boiling water). When the time is up, carefully lift the pudding moulds out of the pan and leave them to cool completely, still covered. Then remove all the cling film and keep the puddings in a cool, dry place until you want to serve them. To serve each pudding, reheat by steaming for two hours. Take off the lid and turn out on to a cake plate.

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