Christmas Pudding
I’ve been making this Christmas pudding for many years now and it never fails. It’s a real treat and is delicious heated with either cream or custard.
Ingredients
- 4oz self-raising flour
- 8oz fresh white breadcrumbs
- 8oz chopped suet
- 8oz currants
- 8oz raisins
- 8oz sultanas
- 4oz mixed peel
- 1oz ground almonds
- 4 eggs
- rind of 1 lemon (finely grated)
- 1tsp almond essence
- 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- pinch of salt
- pinch of grated nutmeg
- 2 bottles guinness (or 1 draught can)
- 2 x 1.5 pint basins
Instructions
- Butter basins.
- In a large bowl, sieve flour, salt, mixed spice, ground ginger, and grated nutmeg together.
- Add breadcrumbs, brown sugar, suet, currants, raisins, sultanas, mixed peel, almonds and lemon rind.
- Beat eggs with almond essence and add to mixture.
- Add liquid and mix very thoroughly.
- Pour into prepared basins.
- Cover with a piece of greaseproof paper and either wrap tightly in a pudding cloth or plenty of tin foil. Secure with twine and make a loop at the top for easy removal.
- Place in a saucepan with a tight fitting lid containing enough water to come halfway up the basins. Cook for the required time. When adding water to top up the level it must be boiling.
- When cooked and removed from basins, cover with a new piece of greaseproof paper and wrap in fresh foil until required.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
