Citrus christmas pudding

Yield: 8 Servings

Measure 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
\N \N Finely grated rind and juice
\N \N Of 1 lemon & 1 orange
2 mediums Eggs, beaten
5 fluid ounce Stout
2 tablespoons Orange liqueur or extra
\N \N Orange juice

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.

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