Title: Traditional Christmas Pudding
Categories: Pudding Dessert
Yield: 1 Pudding
| 4 | oz | Shredded Suet |
| 2 | oz | Self Raising Flour |
| 4 | oz | White Breadcrumbs |
| 1 | ts | Mixed Spice |
| 1/4 | ts | Grated Nutmeg |
| 1 | pn | Ground Cinnamon |
| 8 | oz | Soft Dark Brown Sugar |
| 4 | oz | Sultanas |
| 4 | oz | Raisins |
| 10 | oz | Currants |
| 1 | oz | Candied Mixed Peel |
| 1 | oz | Almonds |
| 1 | sm | Cooking Apple |
| 1/2 | lg | Orange |
| 1/2 | lg | Lemon |
| 2 | | Size 1 Eggs |
| 2 1/2 | fl | Barley Wine |
| 2 1/2 | fl | Stout |
| 2 | tb | Rum |
Day One : Skin and chop the almonds. Peel, core and finely chop the apple.
Grate the zest of the half orange and repeat for the half lemon. Put suet,
flour, breadcrumbs, spices and sugar in a large mixing bowl and mix
thoroughly. Gradually mix in all dried fruit, peel and nuts, apple, orange
and lemon zest. In a smaller basin, measure out rum, barley wine and stout.
Add the eggs and beat thoroughly together. Pour this mixture over the other
ingredients and mix thoroughly. The mixture should have a fairly sloppy
consistency. If you think it needs a bit more liquid then add a spot more
stout. Cover the bowl and leave overnight. Day Two
: Pack the mixture in a lightly greased two pint basin, cover with a double
sheet of greaseproof paper and a sheet of foil. Tie securely with string.
Place the pudding in the steamer for eight hours. When the pudding is
steamed let it get cold then remove the steam papers and foil and replace
with fresh ones. Keep the pudding in a cool place away from light. One
Christmas Day (or whenever !) steam the pudding for two hours.