Pimm's Recipes

Pimm's
Christmas Pud

Made with

Leave the fruit and peel to soak in about 300ml of PIMM’S Winter overnight. The next day, combine all ingredients in a large bowl, mixing well. If you have weak forearms, get a neighbour to help you.

Butter your basin, and then fill with the mixture, pressing down to flatten the top. Cover with a lid, wrap in a layer of foil and put it in your pan of boiling water, or a steamer, for five hours. If you’re making Christmas dinner, this is the time to start peeling carrots.

 However, this fruity bad boy keeps for three months if you store it in a cool, dark place. On the day of scoffing, simply rewrap the basin in foil and steam for three hours. To serve, sprinkle with icing sugar and winter berries, and get stuck in.

 

Ingredients

  • 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid.
  • 150 grams currants
  • 150 grams sultanas
  • 150 grams roughly chopped prunes
  • 100 grams plain flour
  • 125 grams fresh breadcrumbs
  • 33g whole marcona almonds
  • 33g shelled pistachios
  • 150 grams suet
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • Grated zest of 1 lemon
  • 3 large eggs – beaten
  • 1 medium cooking apple (peeled and grated)
  • 2 tablespoons honey
  • 300ml of PIMM’S Winter

6 Units

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Nugget James Pimm