Christmas Pudding(Plum Pudding)
24 ingredients
12 steps
Ingredients
- 1 c. self-rising flour
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 8 oz. suet, shredded or chilled butter, cut up
- 2 c. fresh white bread crumbs
- 1 1/4 c. brown sugar
- 1 c. shredded carrots
- 1 c. shredded apples
- 2 c. dark raisins
- 1 1/2 c. golden raisins
- 1 1/2 c. currants
- 2/3 c. mixed candied peel
- 1/2 c. chopped walnuts
- 1/2 c. chopped almonds
- 1 tsp. grated orange peel
- 1/2 tsp. grated lemon peel
- 4 large eggs, beaten
- 1/4 c. molasses
- 3/4 c. brandy or apple cider
- 1/4 c. orange juice
- 2 Tbsp. lemon juice
Directions
-
1Sift flour and spices together into large mixing bowl.
-
2Add next 13 ingredients and stir until well combined; stir in eggs. Simmer molasses, brandy, orange and lemon juice and stir into mixture until well combined.
-
3Divide into 2 ovenproof bowls, if possible, with lids or cover with double layer of buttered wax paper then foil.
-
4Tie string around edge of bowl to secure.
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5Place inside large pan and pour in boiling water to reach 3/4 way up of each mold.
-
6Cover and steam over medium heat for 5 hours.
-
7Most people in Britain make their Christmas puddings in October long before all the other preparations begin.
-
8In our family, we all took a turn in stirring the mixture and making a Christmas wish at the same time.
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9Store covered in cool place.
-
10Do not freeze.
-
11To reheat, steam for two hours before heating.
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12Serve with whipped cream or English custard.
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