Citrus christmas pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Plain flour, sifted |
| 2 | teaspoons | Ground mixed spice |
| ½ | teaspoon | Salt |
| 4 | ounces | Fresh white breadcrumbs |
| 3 | ounces | Light brown sugar |
| 6 | ounces | Sultannas |
| 6 | ounces | Currants |
| 6 | ounces | Raisins |
| 1 | ounce | Mixed peel |
| 4 | ounces | Shredded suet |
| Finely grated rind and juice | ||
| Of 1 lemon & 1 orange | ||
| 2 | mediums | Eggs, beaten |
| 5 | fluid ounce | Stout |
| 2 | tablespoons | Orange liqueur or extra |
| Orange juice | ||
Directions
Place all the ingredients in a bowl and mix thoroughly. Spoon the mixture into a greased 2 pint pudding basin. Cover with two rounds of pleated greaseproof paper and tie securely with string. Cover with pleated foil. Place the pudding on an upturned saucer in a large pan.
Pour enough boiling water into the pan to come halfway up the basin.
Cover and steam for 5 hours topping up with water when needed. Cool and re-cover with greaseproof paper. Store in a cool dry place. To serve, steam as before for 3 hours, then turn out onto a warmed serving plate and flame with brandy if liked.