David's Christmas Pudding
Over a year ago
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Ingredients
- 100ml Brandy
- 225g Raisins
- 50g Currants
- 50g Glace cherries
- 85g Sultanas
- 15g Flaked almonds
- Zest & ½ juice Orange
- Zest & ½ juice Lemon
- 50g Vegetable suet
- 30g Wholemeal breadcrumbs
- 50g Plain flour
- 85g Light brown sugar
- ½ tsp Mixed spice
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cinnamon
- Pinch Ground cloves
- 2 medium Eggs beaten
- ½ tsp Salt
Accompaniment
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Description
Inspired by Betty's in Harrogate
Method
-
1
The day before...
Mix all dried fruit, nuts, zest and juices with brandy and leave to soak overnight.
Cooking day...
Lightly mix all ingredients in a bowl.
Place small round of baking parchment in bottom of 1 1/2 pint puddding basin, and add mixture. Leave 1/2" gap to rim. Cover with another, larger round of parchment, cover basin rim with foil, and seal tightly.
Put into saucepan, and add water to halfway up basin. Cover with saucepan lid and simmer for 5 hours, checking water level and topping up frequently. Whencooking time is up, allow to cool completely, then wrap basin in greaseproof paper and then foil. Store for 4-6 weeks.
On Christmas Day...
Steam for 2 hours, decorate with a holly sprig, but remove before pouring a generous measure of brandy over and lighting it at the table.
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