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Christmas Pudding

Name: Christmas Pudding
Prep time: 65 min
Cook time: 300 min
Total time: 365 min
Yield: 16
Cuisine: British
Ingredients: 1 pound Currants ready washed; 1 pound Raisins ready washed; 1 pound Sultanas ready washed; 4 ounces Whole Almonds in skin (whole almonds retain more moisture than pre-prepared); 10 ounces Shredded Suet*; 10 ounces Plain White Flour or Wholemeal; 3 teaspoon mixed spice; 3 teaspoon grated nutmeg; 12 ounces fresh breadcrumbs white or wholemeal; 12 ounces Soft Brown Sugar; 4 eggs; 2 Lemons Rind and Juice; 3 tablespoons Molasses or black treacle; 1 can 1 can of Newcastle brown or any ale or stout - NOT; 10 tablespoons Brandy (any cheap one)

Over a year ago 2,594 views

Prep: 65 mins

Cook: 300 mins

Serves: 16

British Dessert 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

1 pound Currants ready washed
1 pound Raisins ready washed
1 pound Sultanas ready washed
4 ounces Whole Almonds in skin (whole almonds retain more moisture than pre-prepared)
10 ounces Shredded Suet*
10 ounces Plain White Flour or Wholemeal
3 teaspoon mixed spice
3 teaspoon grated nutmeg
12 ounces fresh breadcrumbs white or wholemeal
12 ounces Soft Brown Sugar
4 eggs
2 Lemons Rind and Juice
3 tablespoons Molasses or black treacle
1 can 1 can of Newcastle brown or any ale or stout - NOT
10 tablespoons Brandy (any cheap one)

Accompaniment

Description

Oh What memories this brings

Method

1
Put almonds in bowl pour on boiling water leave for about 2 minutes no longer this will help you to remove skins from almonds, dry on kitchen towel and chop.
Put the fruit, chopped almonds and lemon rind into a bowl with ale and brandy, cover with cling film place in fridge for 5 days turning every day to mix alcohol into fruit.
Grease your pudding basins with butter, set aside.
Sieve flour add together mix spices, nutmeg, sugar, breadcrumbs and suet into a large mixing bowl (I use my Kenwood Major to mix with).
Add Fruit which you have soaked.
Add eggs slightly beaten, molasses or black treacle and lemon juice. Mix well till it is all moist and will drop off of a spoon. Put mixture into pudding basins ¾ full cover with greaseproof paper and tie with string.
Steam or place in a pan of boiling water and simmer for 4 hours.
When cool change paper and store in cupboard until Christmas
* I have kept these puddings for next Christmas just in cupboard. Following year open up in October stab with skewer several times pour over 2 tablespoons full of cheap brandy re-seal and simmer for 1 ½ hours replace greaseproof and you have your Christmas puds.