Recipe: Christmas Pudding

christmas pudding cropWe think this is the richest, tastiest Christmas pudding we’ve tried. We hope you’ll agree.

Recipe makes 2 x 1kg puddings

400g raisins
300g sultanas
300g currants
100g mixed peel
300ml sherry, brandy or whisky
100g nuts
100g plain flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg
200g dark brown sugar
200g breadcrumbs (wholemeal if possible)
100g of grated apple or carrot (or both)
100g vegetable suet
1 lemon rind grated
4 eggs
600ml beer (barley, wine or old ale)
200ml whisky
2 tablespoons of treacle

Soak all the dried fruit and peel in alcohol (sherry, brandy or whisky) for a minimum of three days. The liquid will disappear and the fruit will be plumper.

Add all the dry ingredients to the soaked mixed fruit, beat the eggs and add the treacle, whisky and half the beer.

Slowly stir the wet ingredients into the dry. If the mixture is still dry add more beer (because you have soaked the fruit, you do not know how much liquid you will need).

Cover the mixture and leave to stand for 24 hours, stirring every 6 hours or so.

Divide into 2 or 3 pudding bowls, bowls should be greased with butter, fill leaving at least 1 inch at the top to allow for expansion. Put 2 layers of greaseproof paper on top of the mixture, and cover top of bowl with foil, tying down with string below the rim.

Cook for one hour gently with no pressure and then for two hours with pressure on. Check your pressure cooker book.

Once cool, wrap in a clean tea towel and store in a cool, dark place.

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