Christmas Pudding
Notes
Make the pudding on the last Sunday in November. It takes 6 hours to steam but is not difficult to make.
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
- 1/2 tsp
- ground cinnamon
- 1/2 tsp
- mixed spice
- 1/2 tsp
- nutmeg, freshly grated
- 1/2 tsp
- table salt
- 2
- eggs, beaten
- 75 ml
- brandy
- baking parchment
- kitchen string
Method
This recipe is originally by Holly Jones on the BBC website, but is no longer listed there.
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.