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

  1. 1
    Grease a 2-pint ovenproof pudding basin.
  2. 2
    Mix all the ingredients together.
  3. 3
    Cover and leave overnight in the refrigerator.
  4. 4
    Spoon the mixture into the prepared basin.
  5. 5
    Cover with pleated greaseproof paper and foil and secure with string. Steam for 6 hours.
  6. 6
    Cool, then remove the covers.
  7. 7
    Turn out of the basin and cover the pudding tightly with greaseproof paper.
  8. 8
    Store for at least 1 month in a cool place.

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