Traditional christmas pudding with brandy sau
Yield: 8 Servings
Ingredients:
- 8 oz Currants
- 4 oz Sultanas
- 4 oz Raisins
- 4 oz Chopped candied peel
- 1 oz Skinned & chopped almonds
- 4 oz Wholewheat flour
- 1/2 ts Salt
- 1/2 ts Grated nutmeg
- 1/2 ts Ground ginger
- 1 1/2 ts Mixed spice
- 8 oz Brown sugar
- 4 oz Wholewheat breadcrumbs
- 8 oz Vegetable suet
- 1 ea Lemon juice & rind
- 1 tb Molasses
- 5 tb Water & rum mixed
Instructions:
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.
