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Christmas
Pudding
Ingredients:
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1 1/2 cup currants
3/4 cup sultanas
3/4 cup raisins
3/4 cup chopped candied peel
1/4 cup skinned and chopped almonds
3/4 cup flour
1/2 tsp. salt
1/2 tsp. grated nutmeg
1/2 tsp. ground ginger
1 1/2 tsp. mixed spice
1 1/2 cup brown sugar
3/4 cup wholewheat breadcrumbs
1 1/2 cup vegetable suet
1 lemon, juice and rind
1 tbsp. molasses
5 tbsp. water and rum mixed
Cooking:
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Grease a 2 pint pudding basin and use a large saucepan to hold the basin.
Wash currants, sultanas and raisins in warm water and pat dry. Put fruit
in large bowl with candied peel and almonds. Sift flour, salt and spices
into bowl and add sugar, breadcrumbs and suet.
Mix well, then stir in lemon juice, rind and molasses with enough of the
water and rum mixture to make a soft mixture. Turn into the basin, cover
with waxed paper and aluminum foil and 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 and let pudding steam gently for 4 hours, watching
the water level and topping up with boiling water if necessary.
When cooked, cool the pudding and store in a cool dry place for up to
2 months. Before serving, steam pudding again for 3 hours. Turn out onto
a serving platter and flame with brandy if you desire.
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