Christmas Pudding

You will need 2x I½ pint , or  1x 3 pint pudding basins, a saucer and a large pan to boil the puddings in.  A pressure cooker can be used if you have one, this gives good results and reduces the cooking time considerably.

prepare the ingredients the day before you want to cook.

Ingredients

200 grams of the following

fresh breadcrumbs

large stoned Malaga raisins

ordinary raisins

sultanas

light and dark brown sugar mixed

plain flour

100 grams mixed peel

50 grams ground almonds

350 grams vegetable suet

4 large eggs

½ tsp freshly ground nutmeg

½ tsp mixed spice

½  tsp ground cinnamon

1 tsp salt

zest from 1 orange and 1 lemon

wine glass full of brandy

milk to mix

butter for greasing basins

Method:-

mix all dry ingredients, beat the eggs and add brandy, mix until you have a  cake mix consistency, add milk if needed,  cover with a clean cloth and leave overnight

You will notice the mix has become stiffer, as the breadcrumbs and dry ingredients absorb the liquid.

stir to the right 3 times with a wooden spoon and make a wish.

put the mix into well greased basins, allowing room for the pudding to rise.

cover with greasproofpaper and foil, which have been creased in the middle to allow for expansion. tie securely with a piece of ribbon or string and make a handle across the top, this enables you to lift the pudding out of the water when it is cooked.

Put into a large pan of boiling water, with the upturned saucer in the bottom, the water should come up ¾ of the side of the basin. Cook for 6hrs on a medium heat topping up the water level as needed.

Or pressure cook for 1hour.

When the pudding is done, take out of the water and leave to cool, when completely cold (overnight) remove the paper and foil and replace them with new. Store in a cool dark place until needed

christmas pudding

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Tags: christmas, christmas pudding, cooking, dried fruit, hot, pudding