Our Favourite Christmas Pudding

 

 

This is an old favourite of ours that one of our friends gave to us ages ago and we've used it ever since. This recipe produces sufficient ingredients for making two puddings or a total of 5/6 people. Try and make them a few weeks or even months before Christmas, because they improve with keeping. The Sunday before Advent, Stir-up Sunday, is the traditional day for stirring the mixture and making a wish. 

Ingredients

2� lb (1.2KG) mixed dried fruit
8 oz (240G) ready-soaked prunes, chopped
8 oz (240G) breadcrumbs
2 large cooking apples, peeled, chopped and grated
2 oz (60G) blanched almonds, chopped
1 teaspoon mixed spice
Finely grated rind and juice of 1 lemon and 1 orange
8 oz (240G) soft brown sugar

4 oz (120G) glacé cherries
1 large carrot, peeled and grated
4 oz (120G) ground almonds
� teaspoon powdered cinnamon
� teaspoon ground nutmeg
8 oz (240G) shredded suet
1 teaspoon salt
� can stout
1 sherry glass brandy
3 eggs, beaten

Method

Mix all the ingredients together, give a good stir and leave to stand overnight. Turn into two 2 pint (1.1 litre) pudding basins, filling right to the top, or one 4 pint (2.3 litre) basin. Cover securely and steam the small ones for 6 hours and a large one for 10 hours. To reheat, steam the small ones for about 1 hour, the larger for 2 hours. Serve with Brandy Butter.

 

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