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Christmas Pudding
| Author: Emma Allsopp | Published: 3rd November 2011 17:16 |
Much nicer than anything you can buy, if you only make one of these recipes make it the Christmas pudding, you'll wish you'd made everything yourself when you proudly put your very own Christmas pudding on the table.
Servings: 8
Preparation Time: 45 minutes, plus 1 days soaking for fruit and 2-3 weeks standing time for mixture if desired
Cooking Time: 3 hours 10 minutes
Ingredients
110g Raisins
110g Sultanas
275g Currants
50g Mixed peel
75ml Irish stout
75ml Barley wine
75ml Rum
225g Dark brown sugar
50g Blanched almonds, chopped
110g Fresh white breadcrumbs
45g plain flour
1/2 lemon, zest and juice
1/2 orange, zest and juice
2 eggs, beaten
110g suet
50g Self raising flour
1 tsp Ground mixed spice
1 Small cooking apple, peeled, cored and finely chopped
Method
In a very large mixing bowl mix the suet, flour, breadcrumbs, spices and sugar together. Gradually mix in the dried fruit, peel, nuts, apple and zests. - In a wide jug mix together the eggs, lemon and orange juices, stout, barley wine and rum. Pour the liquid into the dry ingredients and mix thoroughly. Cover the bowl and leave overnight.
- Spoon the mixture into a 900g/ 2lb/ 2 pint pudding bowl, cover tightly with greaseproof paper and then aluminium foil secured with string, and steam over simmering water for 8 hours. Remember to keep topping up with boiling water or your pan will boil dry.
- Let the pudding cool completely before removing the foil and paper and replacing with new greaseproof paper and foil. Sore in a cool dry place until you're ready, steam for 1 hour on the big day.
The pudding will keep for a year if kept cool and dry, but I prefer the slightly fresher taste of a younger pudding.
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