Christmas Pudding
Over a year ago
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Ingredients
- 100g plain flour
- 25g sel raising flour
- pinch of salt
- 100g stale white bread crumbs
- pinch of ground 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 and juice of lemon
- ½ grated rind and juice of orange
- 2 eggs
- 125ml milk
- 5 tbsp. brandy
- 1 tbsp. black treacle
Accompaniment
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Description
Serve with brandy or warmed brandy sauce.
Method
-
1
1. Grease a 2pt(1L) pudding basin or 2x1pt(500ml)
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, to give a soft dropping
consistency.
4. Finally, add the black treacle and mix well.
Then spoon into the greased basin(s). Cover
with greased greaseproof paper or foil. Steam
for 5 hours if making 2pt and 4.5 hours for
2x1pt.
5. Store in a cool dry place until required. To
reheat, boil or stem for 1.5-2 hours.
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