Traditional Christmas Pudding
| Plain Flour - 8oz (250grams) |
Lemon - 1 |
| Fresh bread crumbs - 8oz (250grams) |
Almonds - 4oz (65grams) |
| Suet - 1lb (500grms) |
Mixed Spice - ½ tsp |
| Currants - 8oz (250grams) |
Cinnamon - ½ tsp |
| Raisins - 8oz (250grams) |
Salt - ¼ tsp |
| Sultanas - 2lb (1000grams) |
Marmalade – 2tbls |
| Soft brown Sugar - 8oz (250grams) |
Brandy or Sherry (or a mix of both) – 1 small cup |
| Mixed peel - 4oz (125grams) |
Eggs - 5 |
| Glace cherries - 4oz (125grams) |
Milk - to mix |
Mix all dry ingredients together. In a separate bowl beat eggs & add marmalade, juice, rind of the lemon & alcohol. Now mix the both ingredients together (add milk if required) to make a stiff dropping consistency. Grease basins and 3/4 fill them with the pudding mixture. Cover with greased proof paper and pleated foil.
Steam/boil for 7 hours and when cool remove foil & greased proof paper and dose with brandy. Recover and keep in a cool dark place to mature (make at least 1 month before Christmas).
On the day steam for 3 hrs or remove foil & microwave for about 3mins (depending on the size) ensureing the pudding is hot throughout. Serve with your preferred accompaniment:
Brandy, Rum, White Sauce, Real Custard, Ice-cream, Brandy Butter etc.