Mums Favourite Christmas Pudding

Name: Mums Favourite Christmas Pudding
Cook time: 300 min
Total time: 300 min
Cuisine: International
Ingredients: 225g fresh wholemeal breadcrumbs; 225g raisins. roughly chopped. preferably Moscatel; 225g dried apricots. roughly chopped; 225g sultanas roughly chopped; 175g chopped pitted prunes; 50g crumbled almond macaroons or amaretti biscuits; 50g chopped almonds; 50g ground or flaked almonds; 110g grated vegetable suet; 1 grated apple; 1 teaspoon ground cinnamon; 1 teaspoon mace; ½ teaspoon ground cloves; ½ teaspoon allspice; 6 cardamon pods. husks disgarded. seeds ground; 2 tablespoons orange marmalade; juice and grated zest of 1 orange; 4 medium eggs; 75ml brandy; 150ml fortified Muscat wine. port. Marsala or Oloroso sherry

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Cook: 300 mins

Ingredients

225g fresh wholemeal breadcrumbs
225g raisins. roughly chopped. preferably Moscatel
225g dried apricots. roughly chopped
225g sultanas roughly chopped
175g chopped pitted prunes
50g crumbled almond macaroons or amaretti biscuits
50g chopped almonds
50g ground or flaked almonds
110g grated vegetable suet
1 grated apple
1 teaspoon ground cinnamon
1 teaspoon mace
½ teaspoon ground cloves
½ teaspoon allspice
6 cardamon pods. husks disgarded. seeds ground
2 tablespoons orange marmalade
juice and grated zest of 1 orange
4 medium eggs
75ml brandy
150ml fortified Muscat wine. port. Marsala or Oloroso sherry

Accompaniment

Method

1
1. Put the ingredients, up to and including the cardomon pods in a large bowl and mix with a wooden spoon. Put the rest of the ingredients in a processor until blended and frothy. Pour liquid over the dry ingredients. Mix well until moist. Cover and leave overnight.
2. Spoon the mixture into one 2.5 pint pudding basin and one 1.5 pint pudding basin, well buttered. Fill to within 1cm of the rims. Tie an oiled square of baking parchment over the top of each pudding using string around the rim. Use extra string to make a lifting handle.
3. Put the basins in saucepans and pour in boiling water to come half way up. Cover and bring back to the boil. Reduce the heat to maintain a steady simmer and steam the large pudding for 4 hours and the small one for 2.5 hours keeping the boiling water topped up.
4. When the puddings are cooked remove from pans and allow to cool completely. Then wrap them, basins and all, in fresh baking parchment and foil.
5. On Christmas Day steam the puddings again as follows:- large pudding for 1.75 hours and smaller pudding for 1.25 hours.