Christmas pudding



Basic ingredients:
 
  • 100g (4oz) flour
  • 50g (2oz) soft white bread crumbs
  • 2 large eggs
  • 1 teaspoon mixed spice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 100g (4oz) shredded suet
  • 100g (4oz) soft brown sugar
  • 100g (4oz) grated apple
  • 1 grated carrot
  • 100g (4oz) mixed candied peel
  • 100d (4oz) chopped, blanched almonds
  • 150ml pint of beer (preferably a dark beer)
  • 100g (4oz) currants
  • 100g (4oz) sultanas
  • 225g (4oz) raisins
  • 50g (2oz) chopped prunes
  • 1 tablespoon black treacle
  • 1 tablespoon brandy
  • The juice plus the grated rind of half a lemon
  • The juice plus the grated rind of half an orange

  • Preparation:
    • Mix all the ingredients together in a large bowl.
    • After stirring well all the ingredients, cover the mixture with a clean cloth. Leave overnight to infuse.
    • Split the mixture between two basins and cover each one with greaseproof paper and a cloth, don't forget the silver coin.
    • In a large saucepan with water, put the basins stood in the water and boil the puddings.
    • Store the puddings until they are needed, when ready to use re-boil them for another two hours.

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