Christmas Pudding
This recipe is originally by Holly Jones on the BBC website, but is no longer listed there.
Make the pudding on the last Sunday in November. It takes 6 hours to steam but is not difficult. Through December feed it with cheap brandy. On Christmas day, steam for another 2 hours to heat it up.
Ingredients
- 110g golden caster sugar
- 110g vegetable suet
- 200g sultanas
- 250g raisins
- 50g candied peel
- 50g plain flour
- 50g panko breadcrumbs
- 25g flaked almonds
- 1 lemon lest
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp nutmeg, freshly grated
- ½ tsp table salt
- 2 eggs, beaten
- 75 ml brandy
- baking parchment
- kitchen string
Method
Butter a 1 litre pudding basin.
Mix together all the dry ingredients.
Mix in the egg, and stir. Then add the brandy and stir, till well combined.
Spoon into the pudding basin. Cut a piece of baking parchment to fit over the basin, then tie the parchment on with a double wrap of kitchen string string. Cover with foil.
Place pudding in a steamer and steam for 6 hours. Check the water level every hour, and top up as needed. Let cool, and change the parchment and foil.
Though December feed with brandy.
On Christmas day, steam for 2 hours to heat up.
Serve with custard or bandy butter.