Christmas Christmas Pudding
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Christmas Pudding

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  * 2 cups sultanas (golden raisins)
* 1 1/2 cups raisins (chopped)
* 1 cup prune (chopped)
* 1 cup mixed peel, chopped (mixed candied fruit)
* 1 lemon, zest of
* 1 orange zest
* 1/2 cup blanched almond, chopped
* 1 large carrot, grated
* 250 g butter
* 2 cups soft white breadcrumbs
* 1 cup brown sugar
* 1 cup plain flour
* 1/2 teaspoon salt
* 1/2 teaspoon nutmeg
* 1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)
* 4 eggs
* 1/2 cup milk
* 200 ml stout beer (Guiness is OK)
* 50 ml brandy

Grease 2 large pudding basins.

Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.

Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.

Mix egg, milk, stout, brandy and rinds together.

Mix the moist and dry ingredients together.

Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.

Cover with greasproof paper, then two thicknesses of aluminum foil.

Tie securely with string.

Place the puddings into the prepared saucepans, water should reach halfway up them, and boil steadily for 5 hours.

As the water boils away replace with more boiling water.

On the day the pudding is to be served, boil for 1 hour more.

Serve with cream, icecream, custard or brandy sauce (or all of these!).