Christmas Pudding - Great Britain
INGREDIENTS:
225g/ 8oz fine soft breadcrumbs
110g/ 4oz flour, plain
225g/ 8oz shredded suet
225g/ 8oz moist brown sugar
450g/ 1 lb seedless or stoned and chopped raisins 225g/ 8oz sultanas
225g/ 8oz currants
110g/ 4oz dried apricots, finely chopped
50g/ 2oz dried prunes,stoned and finely chopped
225g/ 8 oz mixed candied peel, chopped
110g/ 4oz glace cherries, chopped
110g/ 4oz cooking apple,(weight when peeled), grated
110g/ 4oz carrots (weight when peeled), grated
110g/ 4oz blanched almonds, chopped
1 tsp grated lemon rind
1 tsp grated orange rind
1/2 - 1 tsp ground nutmeg
1-2 tsp mixed spice
1/2 - 1 tsp ground cinnamon
4 large eggs
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp black treacle
150ml/ 1/4pint stout or ale
1 wineglass brandy or rum
1 Mix all the ingredients together and leave the uncooked mixture to stand over night (optional)
2 Grease four 1,5 litre/ 2 1/2 pint or two 2,5 litre/ 4 1/2 pint basis, put in the mixture. Cover well with greased greaseproof paper and foil. ( never fill the basins too full)
3 Steam each pudding for 6 to 8 hours depending upon size. Take off the damp covers at once, cool the puddings, then put on dry covers.
4 Store in a cool dry place. On Christmas morning steam for another 2 to 3 hours. Serve with Brandy Butter.
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