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Christmas Pudding Recipes :
TRADITIONAL XMAS PUDDING
Ingredients:
100g shredded suet
50g self raising flour
100g white breadcrumbs
1 level teaspoon mixed spice
1/4 teaspoon grated nutmeg
a pinch of ground cinnamon
200g soft, dark brown sugar
500g mixed sultanas, raisins and currants.
25g mixed candied peel
25g skinned and chopped almonds..
1 small cooking apple peeled and finely chopped.
grated zest from 1/2 a lemon and 1/2 an orange.
Optional - squeezed juice from the orange and lemon
2 eggs
150ml of stout, barley wine, or a mix.
50ml of brandy or rum
a 2 pint or 1.25 litre pudding basin
Method:
You'll prepare the mixture in the evening then steam it the following day.
Into a large mixing bowl mix the sifted flour, suet, breadcrumbs, sugar and spices. Mix them thoroughly.
Mix in the dried fruit, peels and nuts together with the apple, and zest from the orange and lemon.
Beat the eggs and add the stout, barley wine and spirits together with the fruit juice if it's being included. Add this well beaten mix to the other mixture stirring thoroughly.The mixture should fall from the spoon when it's knocked.
If it seems a little dry add some more stout.
Cover the bowl and leave in a cool place overnight.
In the morning push the mixture into a greased basin and cover with 2 sheets of pleated greaseproof paper (to allow for the mixture to expand) and a piece of tin foil over that. Tie it down securely with string. Make sure it's held really tightly.
Place the bowl in a steamer and steam for 8 hours. Keep an eye on the water and top up with boiling water as necessary.
Allow to cool completely then wrap in fresh greaseproof paper and foil and store in a cool place.
On Christmas Day steam the puddings again, in the same way, for 2 hours or a little more.
Serve it with brandy butter or thin custard
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