Retro Recipe Revival: Traditional British Christmas Pud
Staff at Tower HQ happened upon something rather quirky whilst getting the Christmas decorations out – a Tower cookbook from yesteryear packed full of popular slow-cooker recipes of the day. Taken from a promotional recipe book packaged with the iconic Tower Auto Slo-Cooker sold throughout the early to mid-80s, the dusty old tome has provided some culinary inspiration. So, given that slow-cooking and pressure cooking is making a come-back, we thought we’d update a few of the meals found within, updating them to modern tastes but maintaining a nod to the originals in a new series Retro-Recipe Revival.
If buying Christmas gifts for friends and family wasn’t enough, there’s also the small matter of catering for guests, culminating in the big Christmas Dinner. We know you’ve probably got your hands full with other festive tasks so we’ve decided to lend a helping hand by giving you a new take on the delicious traditional British Christmas pudding in this week’s Retro Recipe Revival.
Total Time to Table: 12 hours.
Total Cost Per Serving: approx 98p
Contains Nuts? No.
Suitable for Vegetarians? No.
- 5oz/140g sultanas.
- 5oz/140g raisins.
- 6oz/170g soft brown sugar.
- 7oz/200g white breadcrumbs.
- 6oz/170g shredded beef suet.
- 4oz/110g candied peel, chopped.
- x3 eggs, lightly beaten.
- x1, peeled, cored and grated cooking apple.
- Zest of x1 lemon and x1 lime.
- x2 tbsp self-raising flour.
- x1 tsp mixed spice.
- x3 tbsp brandy.
- Place dried fruit in a bowl and splash the brandy over. Cover and leave overnight.
- Grease a 3pt/1.8l pudding basin and line with a disc of greaseproof paper.
- Mix suet, flour, sugar, spice and breadcrumbs in a large glass mixing bowl.
- Add suet, dried fruit, peel, apple, lemon and lime zest and beaten eggs. Mix well using a spatula.
- Cover the top of the pudding with a disc of greaseproof paper and a double layer of foil.
- Tie under the rim with string, making a handle across the top of the bowl.
- Cook in your Tower Slow-Cooker (adding water to come halfway up the side of crockpot) for 10 hours.
- Leave to cool and store in a cool place until two hours before Christmas dinner is served.
- Slow cook for a further two hours.
- Remove from the slow-cooker and place on large plate, splash with brandy and ignite using a lighter.
- Allow flames to subside and blow to extinguish, place portions in shallow serving bowls and serve with Drambuie custard, crème fraiche or brandy butter.
If you’d like to try out this recipe for yourself then why not take a look at the range of Tower Slow-Cookers that’ll have you knocking up delicious meals like this and many, many more in no time at all!