Christmas Pudding

By Hester

Ingredients

• 1 cup sultanas
• 1 cup raisins
• 1 cup currents
• 70 grams blanched almond
• 150 grams mixed peel
• 1 cup suet, shredded
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups soft bread crumbs
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons lemon rind, grated
• 1/2 cup milk
• 1 tablespoon brandy

Details

Servings 6

Preparation

Step 1

Put first 5 ingredients in a large bowl. Add suet, mix. Sift next 6 ingredients into fruit mixture. Mix well.

Add breadcrumbs and mix through. In a separate bowl beat brown sugar, eggs, lemon rind and milk. Add to fruit mixture mixing thoroughly to combine. Stir in brandy.

Spoon mixture into a well-greased 8 - 10 cup pudding basin. Cover with pleated grease proof paper or foil. Secure with string, leaving a loop to lift out pudding when cooked. Place a trivet or a saucer in the bottom of a large saucepan half-filled with boiling water. Carefully lower pudding into saucepan making sure the water comes 2/3 the way up the sides of the basin. Cover and cook for 5 hours, making sure water is constantly bubbling.

Remove from saucepan. Leave until cold. Steam for 2 hours before serving.