A delicious, moist, fruity pud – this recipe makes two puddings so you can keep one ready for next year. We make this on Stir-up Sunday and the kids always stir the mixture and make a wish. Push in some Christmas pudding charms or coins before you serve. 100g plain flour
50g breadcrumbs 2 eggs 1 tsp mixed spice 1 tsp nutmeg 1 tsp cinnamon 100g suet or vegetarian suet 100g soft brown sugar 100g grated apple 1 small carrot, grated 100g mixed candied peel 100g blanched almonds, chopped 250ml beer/ale/milk 100g currants 200g raisins 100g sultanas 100g apricots or prunes, chopped Juice and rind ½ lemon Juice and rind ½ orange 1 tbsp black treacle Place all the ingredients in a large mixing bowl and stir together. Place a clean tea towel over the bowl and leave overnight. In the morning, divide the mixture between two 1.8 litre (1 1/2 pt) greased pudding basins. Cover each with a square of greaseproof paper followed by a piece of muslin or folded layers of silver foil. Tie tightly with string and form a string handle over the top to help you take the pudding out. Place in a steamer set over a saucepan of simmering water or boil for 8 hours. Remove from the heat and leave to cool. When cool, take off the silver foil and greaseproof paper and put a new double layer of greaseproof paper and silver foil to cover the pudding. Tie with string as before. Store in a cool, dark place. The pudding will keep for a year. To reheat: boil or steam for a further 2 hours or cook in the microwave for a few minutes. To serve: place a sprig of holly with berries on top. Children love finding charms in their portion of pud, so push some Christmas pudding charms or small, cleaned coins evenly into the sides of the pudding for them to find. Gently heat a ladle of brandy on the hob and pour over. Immediately ignite and carry burning to the table. If you're also making a Christmas cake, try the light and delicious Caribbean Christmas Cake or fruity Italian Christmas Cake. |
