Saturday, 21 November 2009

Countdown to Christmas

Christmas Pudding


275 g currants
110 g sultanas
110 g raisins
25 g candied peel
1 apple, cored and chopped
25 g chopped almonds
50 g Brazil nuts, roughly chopped
1 orange, grated zest only
1 lemon, grated zest only
50 g self raising flour
2 eggs
110 g suet
110 g brown breadcrumbs
225 g dark brown sugar
2 tbsp dark rum
2 tbsp brandy
100 ml stout
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice
1/4 tsp cinnamon

Start preparation the day before

Put the suet, breadcrumbs, spices and sugar in a large bowl, stir to combine then add the dried fruit, apple, nuts, peel and orange and lemon zest. Mix well.

Measure out the rum, brandy and stout, add the eggs and beat well. Add the liquid to the fruit mixture and stir well. cover the bowl and leave to soak overnight.

Next day stir in the flour and spoon the mixture into a greased 1.2 lt pudding basin. Cover with a double layer of greaseproof paper and then tin foil, tie with string.

Place the pudding in a steamer over a pan of simmering water and steam for 8 hours. Check the water level every now and then and add some boiling water as necessary.

When the pudding is cooked, cool it completely and remove the foil and greaseproof paper, replace with fresh greaseproof paper and store in a cool dark place.

To reheat:
Steam for 2 hours over simmering water or microwave for 41/2 minutes.

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