This Baileys Christmas Pudding recipe is a festive classic with a modern twist
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This Baileys Christmas Pudding recipe is a festive classic with a modern twist

CHRISTMAS is right around the corner, and we think we've found the perfect Irish treat for the dinner table this year.

As we've said a number times before on this site, booze and pudding are an often unmatchable compliment to one another.

To make one yourself, here's everything you need to know, courtesy of Baileys themselves:

What you will need:

  • 50g chopped prunes
  • 300g mixed dried fruit
  • 150g glacé cherries, roughly chopped or halved
  • zest and juice 1 lemon
  • zest and juice 1 orange
  • 100g soft brown sugar
  • 2 tsp mixed spice
  • 150ml (2.4 alcohol units) Baileys Original Irish Cream
  • 2 eggs
  • 50g hazelnuts halved
  • 50g almonds, roughly chopped
  • 1 apple peeled, cored and chopped
  • 100g self-raising flour
  • 175g fresh breadcrumbs
  • 125g frozen butter
  • red currants and holly, to serve
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For the syrup

  • 2 tbsp honey
  • 1 tbsp (0.3 alcohol units) Baileys Original Irish cream
  • 1 tbsp butter

How to make it:

  • In a medium bowl, add the mixed prunes, dried fruit, glacé cherries, lemon and orange zest, sugar, mixed spice and the Baileys. Cover and leave overnight to soak up the flavour and soften.
  • Heat oven to 160C/140C fan/gas 3. Grease a 1.5l pudding bowl with butter and line the bottom with a circle of baking paper. Add the eggs, nuts, apple, self-raising flour and breadcrumbs to the fruit mixture. Mix together and grate in the frozen butter. Spoon into the lined bowl, cover with baking paper and then foil. Secure with a large rubber band or tight string.
  • Place in a roasting tin and pour boiling water around the bowl. Cook for 6 hrs. Remove and keep in the fridge for 6 weeks.
  • On the day of serving, place a strong saucer in the bottom of large stock pot. Pour water in and then place the bowl on top. Leave to steam on a low heat for 2 hrs. Remove and place a plate on top. Turn over and remove the bowl and paper.
  • Heat the honey, Baileys and butter in a small pan until melted. Brush over the pudding, then add red currants and holly, to serve.