Christmas Pudding
Ingredients
- 80z sultanas
- 6oz raisins
- 2oz mixed peel
- 6oz stoned dates
- 40s brown sugar
- 5oz sr flour
- 5oz breadcrubs
- 1 tsp nutmeg
- 1 tablespoon mixed spice
- 6oz butter
- 9 tablespoon milk
- 6 tablespoon brandy (the good stuff!)
- 1 tablespoon golden syrup
- 1 tablespoon apricot jam
- 1 orange (use the rind and the juice!)
- 4 eggs
- 1 lemon
- 1 cooking apple
Accompaniment
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Description
Many households have their own recipe for Christmas pudding, some handed down through families for generations. This is one of them.
Method
-
1
The Mixture
1. Mix flour, bread crumbs, butter, and mixed dried fruit into a large bowl.
2. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, syrup /treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well.
Allow mixture to stand over night in a covered bowl.
3. Place mixture into well greased pudding bowl. Cover with grease proof paper and secure with string.
4. Stem it for about 5-6 hours or cook it in pressure cooker for about 2 hours..
5. Allow to mature for approximately one month before final serving.
The Serving
1. Steam it using a saucepan of water on a low heat for two hours, being careful not to let any water enter the pudding or the saucepan to boil dry.
2. The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight.
3. Ideally serve with a brandy or whisky sauce.
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