Stir-up Sunday is coming so take turns at stirring the Christmas pudding and make a wish.
Ingredients
- christmas pudding ingredients
- 5 oz self raising flour
- 1 tblsp mixed spice
- 2 tblsp treacle
- 8 oz brown sugar
- 8 oz suet
- 5 oz bread crumbs (a day old)
- 4 oz raisins
- 6 oz sultanas
- 6 oz currants
- 4 oz mixed peel
- 4 oz glace cherries (chopped)
- 1 medium carrot (grated)
- 2 eating apples (grated)
- 3 large eggs
- 1 lemon
- 1 orange
- 4 floz Guinness
- 6 floz brandy
- rum sauce ingredients
- 280 g caster sugar
- 3 floz cold water
- 10 floz double cream
- 50 g unsalted butter
- 4 tblsp dark rum
Method
- Christmas Pudding Method
- Put all of the dry ingredients together and mix well. Zest and juice the lemon and orange and add to mixture. Then add the Guinness, brandy and treacle.
- Add the eggs and cover with cling film and put the in the fridge for 2 days.
- Grease a pudding dish and cut out a round piece of baking parchment paper for the tops and bottoms of the pudding. Give the pudding mixture a good stir, let everyone make a wish while stirring three times, then place the mixture in pudding bowl.
- Put a piece of parchment on top of the pudding and wrap the top of the pudding with tinfoil. Place in a roasting tin and add enough boiling water to come half way up.
- Cook for at 100°C for 8-9 hours, checking occasionally on the water level. Alternatively, steam the pudding on the hob for 8-9 hours.
- Once cooked, unmould and when cool wrap in cling film.
- This mixture does one four pint pudding mould or two 2 pint pudding mould or four one pint pudding moulds.
- Rum Sauce Method
- Put the sugar and water in a small saucepan.Bring to the boil, and then allow to boil until golden brown in colour.
- Carefully pour the cream into over the sugar mix and turn off heat.
- Allow to cool slightly for a few minutes. Then dice butter and stir into sauce until dissolved. Whisk in the rum to taste.
