Christmas Pudding

Name: Christmas Pudding
Ingredients: 150 grams Currants; 150 grams Raisins; 100 grams Sultanas; 170 grams Panko; 150 grams Beef fat (suet); 55 grams Candied lemon peel; 55 grams Candied orange peel; 110 grams Soft light brown sugar; 1/2 tsp Nutmeg; 1/2 tsp Cinnamon; 4 Eggs; 50 ml Milk; 60 ml Brandy; 60 ml Rum

14 ingredients

8 steps

Ingredients

150 grams Currants
150 grams Raisins
100 grams Sultanas
170 grams Panko
150 grams Beef fat (suet)
55 grams Candied lemon peel
55 grams Candied orange peel
110 grams Soft light brown sugar
1/2 tsp Nutmeg
1/2 tsp Cinnamon
4 Eggs
50 ml Milk
60 ml Brandy
60 ml Rum

Directions

1

Finely chop the suet, orange peel and lemon peel.
2

Add the suet, or softened butter to the soft brown sugar in a large bowl and mix together.
3

Then add the rest of the ingredients, mix and leave to rest for 1 day.
4

Pour the mixture into a container greased with butter and place in a steamer covered in waxed paper and aluminium foil.
5

Steam slowly for 5-6 hours.
6

When serving, dim the lights, pour over some warm brandy and set aflame.
7

Christmas pudding is often served brandy cream.
8

However you can also serve with heavy cream or custard.