Christmas Pudding
18 ingredients
8 steps
Ingredients
- 2 oz. plain flour
- 1/2 tsp. ground mixed spice
- 1/2 tsp. grated nutmeg
- 1/2 tsp. ground cinnamon
- 2 oz. shredded beef suet
- 2 oz. fresh bread crumbs
- 2 oz. soft light brown sugar
- 6 oz. raisins
- 6 oz. sultanas
- 1 oz. mixed peel, chopped
- 1 eating apple, grated
- 1 carrot, peeled and grated
- 1 oz. blanched almonds, chopped
- grated rind and juice of 1/2 lemon
- grated rind of 1/2 orange
- 2 tsp. Treacle
- 2 1/2 oz. barley wine
- 1 tsp. brandy
Directions
-
1Grease a 2-pint ovenproof pudding basin.
-
2Mix all the ingredients together.
-
3Cover and leave overnight in the refrigerator.
-
4Spoon the mixture into the prepared basin.
-
5Cover with pleated greaseproof paper and foil and secure with string. Steam for 6 hours.
-
6Cool, then remove the covers.
-
7Turn out of the basin and cover the pudding tightly with greaseproof paper.
-
8Store for at least 1 month in a cool place.
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