How to Make a Christmas Pudding
You will need
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Ingredients:
Two 2 lb pudding basins
500 g mixed fruit (raisins, sultanas, currants, dried cranberries, dried apricot, dried pineapple)
100 g grated suet
357 g white breadcrumbs
110 g self-raising flour
75 g candied peel (25 g citron/25 g lemon/25 g orange peel)
40 g flaked almonds
225 g demerara sugar
2 tbsp lemon juice
Grated rind and juice of one orange
2 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground cloves
3 large free range eggs
1½ tbsp brandy
1½ tbsp rum
220 ml beer
Foil
Baking parchment
String
Lightly grease two pudding basins.
Mix together the dry ingredients. Stir in eggs and rest of the ingredients then mix well. Spoon the mix into basins.
Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other for easy lifting.
Put the basins in a large steamer of boiling water and cover. Boil for up to 9hrs. Store in a cool cupboard.
On the day, steam for three hours and serve.
