### Traditional Christmas Pudding Recipe
**Ingredients** (Serves 8-10):
- 225g (8 oz) currants
- 225g (8 oz) sultanas
- 225g (8 oz) raisins
- 110g (4 oz) mixed peel, chopped
- 110g (4 oz) breadcrumbs
- 110g (4 oz) plain flour
- 110g (4 oz) suet (or grated butter as an alternative)
- 225g (8 oz) dark brown sugar
- 50g (2 oz) chopped almonds
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 3 large eggs
- 150ml (5 fl oz) dark beer or stout
- 150ml (5 fl oz) brandy (or rum)
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**Instructions:**
1. **Prepare the Ingredients:**
- In a large mixing bowl, combine the currants, sultanas, raisins, mixed peel, breadcrumbs, flour, suet, sugar, almonds, and spices. Mix thoroughly.
2. **Add the Liquids:**
- Add the lemon and orange zest and juice to the dry mixture.
- Beat the eggs and stir them into the mixture.
- Gradually add the stout and brandy, mixing well. The consistency should be moist but not runny.
3. **Steam the Pudding:**
- Grease a 2-pint pudding basin and spoon in the mixture. Press down gently and cover with a double layer of parchment paper and foil. Tie securely with string.
- Place the pudding basin in a large pan with water halfway up the sides. Cover and steam for 6-8 hours, checking occasionally to ensure the water doesn't boil dry.
4. **Store the Pudding:**
- Remove from the pan, let cool, and replace the parchment and foil with fresh layers. Store in a cool, dark place for up to 2 months.
5. **Reheat and Serve:**
- On Christmas Day, re-steam the pudding for 2 hours. Turn it out onto a plate, flambé with warm brandy if desired, and serve with brandy butter, custard, or cream.
Enjoy your homemade Christmas pudding!
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