Traditional christmas pudding with brandy sau
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Currants |
| 4 | ounces | Sultanas |
| 4 | ounces | Raisins |
| 4 | ounces | Chopped candied peel |
| 1 | ounce | Skinned & chopped almonds |
| 4 | ounces | Wholewheat flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Ground ginger |
| 1½ | teaspoon | Mixed spice |
| 8 | ounces | Brown sugar |
| 4 | ounces | Wholewheat breadcrumbs |
| 8 | ounces | Vegetable suet |
| 1 | each | Lemon, juice & rind |
| 1 | tablespoon | Molasses |
| 5 | tablespoons | Water & rum mixed |
Directions
Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.