Frederick Hook’s Christmas pudding recipe has been passed down the generations and is a Hook family favourite.
As owners of Blinis Café Bar, the Hook family have given us special privilege to share the amazing recipe with you. If you like to make your own Christmas pudding give it a try, you won’t be disappointed!
Frederick Hook’s Christmas Pudding Recipe
- 4 oz plain flour
- 4 oz white breadcrumbs
- 4 oz suet
- 3 oz sugar
- 4 oz raisins
- 3 oz currants
- 3 oz sultanas
- 2 oz apples, peeled & grated
- 1 oz ground almonds
- 1 oz chopped walnuts
- 3 oz mixed peel
- 1 teaspoon of mixed spice, mace, cinnamon & nutmeg
- 6 fl. oz Guinness
- 2 small eggs
- Gravy browning
Soak all the dried fruit, nuts and spices in a bowl with the Guinness and gravy browning. Cover and leave to marinate overnight, stirring occasionally.
Sieve the flour into the marinated mixture and mix. Add the sugar, breadcrumbs, mixed peel and suet. Add the grated apple, stir well. Beat the eggs and stir well into the mixture.
The mixture should have a relatively sloppy consistency; it should fall instantly from the spoon when tapped on the side of the bowl. If it needs a bit more liquid add a drop more Guinness.
Lightly grease your pudding bowl. Pack the mixture into the bowl, cover it with a double layer of baking parchment and a sheet of foil and tie it securely with string.
Place the pudding in a steamer set over a saucepan filled with simmering water and steam the pudding for eight hours. Keep a watch on the water in the saucepan and top it up with boiling water straight from the kettle about halfway through cooking.
When the pudding is cooked uncover it and leave it to cool. Re-cover with new paper and foil and store in a cool, dry place.
Place the pudding in a steamer set over a saucepan filled with simmering water and steam the pudding for approximately 2hrs 15 mins. Serve with your favourite sauce.