Christmas Pudding
Over a year ago
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Ingredients
- 8 oz Suet
- 2 cups Raisins
- 1 cup Currants
- 1 cup Sultanas
- 1 cup Mixed peel
- 6 tbsp. Sugar
- 1 tsp. Baking powder
- 6 tbsp. Plain flour
- 1 tbsp. Almonds. blanched and chopped
- 1 Juice and rind of lemon
- 3 Eggs
- 2 cups Breadcrumbs
- 0.25 tsp. Salt
- 5 tbsp. Brandy
- to mix Milk
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
The traditional dessert for the Christmas meal.
Method
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1
1. Place all the dry ingredients into a large mixing bowl.
2. Add the eggs, brandy and lemon juice into the mixture.
3. Beat well and add a little milk if the mixture seems too stiff.
4. Pour into three 1 1/2 pint pudding basins.
5. Place a piece of greaseproof paper or foil over each pudding and then tie a cloth over the top fastening it around the rim of the basin with a length of string.
6. Tie the four corners of the cloth on top of the basin to make a handle to lift the pudding.
7. Steam the puddings for 8 hours either in water in a saucepan or in a steamer.
8. Have a kettle of hot water ready to top up the water level.
9. The puddings can be served immediately or stored for up to one year.
10. To serve turn pudding onto a serving plate, take an tablespoon or ladle and fill with brandy.
Warm over a flame.
Pour brandy over pudding and set light to it. Take it to the table flaming.
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