Traditional Christmas Pudding |
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Serves 4-6
Ingredients
2½ lb (1.2Kg) mixed dried fruit
8 oz (240g) ready-soaked prunes, chopped
8 oz (240g) breadcrumbs
2 large cooking apples, peeled, chopped and grated
2 oz (60g) blanched almonds, chopped
1 teaspoon mixed spice
Finely grated rind and juice of 1 lemon and 1 orange
8 oz (240g) soft brown sugar
4 oz (120g) glacé cherries
1 large carrot, peeled and grated
4 oz (120g) ground almonds
½ teaspoon powdered cinnamon
½ teaspoon ground nutmeg
8 oz (240g) shredded suet
1 teaspoon salt
½ can stout
1 sherry glass brandy
3 eggs, beaten
Method
Mix all the ingredients together, give a good stir and leave to stand overnight. Turn into two 2 pint (1.1 litre) pudding basins, filling right to the top, or one 4 pint (2.3 litre) basin. Cover securely and steam the small ones for 6 hours and a large one for 10 hours. To reheat, steam the small ones for about 1 hour, the larger for 2 hours. Serve with Brandy Butter. |
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