2014-11-09
Christmas Pudding
Ingredients
- 55 gms self raising flour
- 110 gms fine breadcrumbs
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 small grated carrot
- 455 gms raisins, sultanas and currants (you can add some dried figs, dates and ginger)
- 110 gms candied peel
- 110 gms shredded suet
- 110 gms brown sugar
- 110 gms grated apple
- 1 tbl black treacle
- Grated rind and juice of 1 large lemon
- 2 eggs
- 140 mls Guiness
- Makes : 1 large pudding
- Servings : 12 people
- Prep Time : 30 mins
- Cooking Time : 6 hours
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Method
- Mix all of the ingredients thoroughly together and stir well.
- Press mixture into large greased basin or three ½ pint greased basins.
- Cover with greaseproof paper and cloth and boil for 6 hours (large pudding) or 4 hours for smaller puddings.
- Remove damp covers and when cold cover with fresh paper.
- Put in the fridge until Christmas day.
- Steam for a further 2 hours on Christmas day.
- Pour 2-3 tablespoons of brandy into a ladle, ignite and then pour over the pudding.
- Serve with brandy butter, homemade custard or ice-cream.
This recipe came from our good friend Karen who has the recipe passed down to her from her mum. We are looking forward to enjoying it on Christmas day this year.
Recipe Category: Desserts & Cakes
