Christmas Pudding
Over a year ago
5,676 views
Ingredients
- 100g plain flour
- 25g self raising flour
- 100g white bread crumbs
- pinch mixed spice
- 200g shredded suet
- 100g dark muscovado sugar
- 50g Mixed cut peel
- 400g Mixed dried fruit
- 75g Blanched almonds chopped
- 75g Glace cherries halved
- 1 cooking apple peeled cored and chopped
- ½ Grated rind juice of lemon
- ½ Grated rind and juice of an orange
- 125ml milk
- 5x15mlsp brandy
- 1x15ml sp black treacle
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Lostof yummy chocolate and very warming....Ho....Ho....Ho!
Method
-
1
1. Grease 2pt pudding basin or 2x1pt pudding basins.
2. Sift together the flours and salt into a bowl and add the breadcrumbs, spice, suet, sugar, peel, dried fruit, nuts, cherries, apple, lemon and orange rind and juice.
3. Beat together the eggs, milk and brandy and stir into the dry ingredients, adding more milk if required, giving a soft dropping consistency.
4. Finally, add the black treacle and mix well.
5. Then spoon into the greased basin(s).Cover with greased greaseproof paper or foil.
6. Steam for 5 hours if making 2pt and 4 and a half hours if using 2x1pt.
7. Store in a cool dry place until required.
Chef's Tips
To reheat, boil or steam for 1 and a half to 2 hours.
Similar Recipes
View all similar
Irish
put a picture up