Christmas Pudding Recipe
Ingredients
| 150 g / 6 oz. self-raising flour | ||
| Mixed spice | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| 1/2 kg / 1 lb. fresh white breadcrumbs | ||
| 1/2 kg / 1 lb. shredded suet | ||
| 100 g / 4 oz. canditd peel, finely chopped | ||
| 100 g / 4 oz. blanched almonds, shredded | ||
| Grated rind of 2 oranges | ||
| 1 kg / 2 lb. seedless raisins, finely chopped, washed and dried | ||
| 200 g / 8 oz. currants, washed and dried | ||
| 1/2 kg / 1 lb. sultanas, washed and dried | ||
| 300 g / 12 oz. soft brown sugar | ||
| 4 tablespoons black treacle | ||
| Eggs | 6 , beaten | |
| 1/2 l / 1 pint stout | ||
Directions
MAKING
1) In a bowl, sieve flour, mixed spice, nutmeg and salt.
2) Add breadcrumbs, suet, candied peel, almonds, orange rind, raisins, currants, sultanas, sugar and treacle to it.
3) Mix well eggs and stout.
4) Blend all the ingredients.
5) Take four 1 l (2 pint) pudding basins or of different sizes, grease and add mixture to it three-quarters full.
6) Press to avoid air bubbles forming.
7) The basin has to be covered with greaseproof paper.
8) Simmer for 6-8 hours. Once done let it cool.
SERVING
9) Serve with other Christmas foods.
TIPS
Freeze in double thick foil. Thaw for a night in refrigerator. Before serving, turn it back to well greased basins, cover with a lid of paper and steam for 3 hours.
1) In a bowl, sieve flour, mixed spice, nutmeg and salt.
2) Add breadcrumbs, suet, candied peel, almonds, orange rind, raisins, currants, sultanas, sugar and treacle to it.
3) Mix well eggs and stout.
4) Blend all the ingredients.
5) Take four 1 l (2 pint) pudding basins or of different sizes, grease and add mixture to it three-quarters full.
6) Press to avoid air bubbles forming.
7) The basin has to be covered with greaseproof paper.
8) Simmer for 6-8 hours. Once done let it cool.
SERVING
9) Serve with other Christmas foods.
TIPS
Freeze in double thick foil. Thaw for a night in refrigerator. Before serving, turn it back to well greased basins, cover with a lid of paper and steam for 3 hours.
Chef
