Edward says: "Christmas Pudding is just one of those recipes that people call upon from year to year. Perhaps this year you could try this new recipe. This is a very simple recipe and will be simply delicious if you just continue to top it up for the next few weeks with lots of whiskey or brandy."
- 4 oz /110g sultanas
- 4 oz /110g raisins
- 4 oz /110g currants
- 4 oz/110g chopped mixed peel
- 4 oz /110g chopped cherries
- Dry ingredients:
- 2 oz /50g white breadcrumbs
- 4 oz /110g dark brown sugar
- 3 oz /75g plain flour
- 2 oz /50g chopped almonds
- 0.5 tsp mixed spice
- 0.5 tsp grated nutmeg
- 0.5 tsp ground cinnamon
- Wet ingredients:
- 2 eggs
- 4 oz /110g melted butter
- 1 large cooking apple-stewed
- 4 floz /110ml stout
- 1 measure whiskey, rum, brandy
- The Christmas pudding is very simple to make.
- Mix all of the ingredients together and place in a well greased 2 pint pudding bowl.
- Cover with a disc of parchment paper and then a tightly fitting lid.
- Place the pudding bowl into a large sauce pan half filed with water.
- Bring the water to the boil and then reduce to a very gentle simmer.
- Steam for six hours, making sure that the water does not boil off.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- Serve with brandy butter
- It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature.
- On Christmas day reheat the pudding (in portions) gently in the microwave or return to a pot of water for 1 hour to warm the entire pudding through to the centre.
- If you have the time you could soak the fruit with the stout or Irish whiskey for one or two days before making the actual pudding.
- Suet can be used instead of melted butter.