Delicious Christmas Pudding Recipe
Christmas Pudding recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
50 g/2 oz plain flour
1/2 level teaspoon mixed spice
1/2 level teaspoon cinnamon
1/2 to 1 level teaspoon nutmeg
110 g/4 oz soft breadcrumbs
110 g/4 oz brown sugar
110 g/4 oz mixed candied peel
110 g/4 oz blanched almonds
110 g/4 oz grated apple
1 small carrot
1 lemon
450 g/1 lb mixed dried fruit
225 g/8 oz raisins
110 g/4 oz sultanas
110 g/4 oz currants
110 g/4 oz butter or suet
2 eggs
1 tablespoon golden syrup or black treacle
150 ml/1/4 pint stout, ale or beer
1/2 to 1 level teaspoon cinnamon
Directions
Mix together the flour, spices, breadcrumbs and sugar.
Chop the peel and almonds.
Peel and grate the apple and carrot.
Grate the rind and squeeze out the juice of the lemon.
Mix all these ingredients together with the dried fruits.
If using butter, melt it; otherwise, grate the suet, unless using already shredded.
Add the fat to the other ingredients.
Beat the eggs and stir into the rest of the ingredients with the syrup or treacle and stout or other liquid.
Stir well; let all the family stir for good luck.
If possible, allow to stand overnight so the flavours mature.
Spoon into a 1.5 litre/2 1/2 pint basin and cover with greased greaseproof paper and foil.
Steam or boil for 6 to 8 hours.
Remove the damp covers and when the pudding is cold, put on dry paper.
On Christmas Day, steam for a further 2 hours before serving.
Serve with Brandy butter, see recipe, right.
If you would like a change from the traditional pudding use diced dried apricots instead of the mixture of dried fruits.
Choose golden syrup and not black treacle and caster, instead of brown, sugar.
This gives a golden coloured pudding.
Chop the peel and almonds.
Peel and grate the apple and carrot.
Grate the rind and squeeze out the juice of the lemon.
Mix all these ingredients together with the dried fruits.
If using butter, melt it; otherwise, grate the suet, unless using already shredded.
Add the fat to the other ingredients.
Beat the eggs and stir into the rest of the ingredients with the syrup or treacle and stout or other liquid.
Stir well; let all the family stir for good luck.
If possible, allow to stand overnight so the flavours mature.
Spoon into a 1.5 litre/2 1/2 pint basin and cover with greased greaseproof paper and foil.
Steam or boil for 6 to 8 hours.
Remove the damp covers and when the pudding is cold, put on dry paper.
On Christmas Day, steam for a further 2 hours before serving.
Serve with Brandy butter, see recipe, right.
If you would like a change from the traditional pudding use diced dried apricots instead of the mixture of dried fruits.
Choose golden syrup and not black treacle and caster, instead of brown, sugar.
This gives a golden coloured pudding.
