|
Ingredients
|
Quantity
|
|
Almonds or cashewnuts
|
15gms
|
|
Sultanas and currants
|
225gms
|
|
Large raisins
|
225gms (after stoning
|
|
Candied peel
|
115gms
|
|
Brown sugar
|
225gms
|
|
Breadcrumbs (fresh)
|
225
|
|
Lime (juice and finely grated rind)
|
1
|
|
Suet or margarine
|
115gms
|
|
Refined flour
|
225gms
|
|
Salt
|
¼ tsp
|
|
Ground cinnamon
|
1 tsp
|
|
Ground nutmeg
|
1 tsp
|
|
Ground cloves
|
½ tsp
|
|
Eggs
|
3
|
|
Cider, stout or brandy
|
1 glass
|
Christmas pudding should be made well in advance. On the
first day, prepare ingredients and on the second day prepare the basins and
steam puddings. Set aside, and on Christmas day, reheat the pudding by steaming
for another 2 hours.
Blanch almonds and chop, or chop cashewnuts fine. Mix
prepared sultanas, currants, chopped raisins and candied peel together in a
large basin. Stir in chopped nuts, sugar, breadcrumbs, lemon rind and fat. Sift
flour, salt and spices together. Beat eggs (yolks and white) and add lime juice
and cider (if brandy is used, add enough fruit juice to a wineglass of brandy
to make on e full glass). Mix with flour. Add flour and egg mixture to the other
ingredients and mix well. Set aside. On the second day, brush basin with melted
fat and fill with pudding mixture. Cover the basin with greaseproof paper and
tie with a string. Steam large pudding for 8 hours and smaller one s for 6
hours. When the pudding is cold, cover with fresh greaseproof paper and store
in a cool dry place till Christmas. Steam again and sprinkle icing sugar over.
Serve with grape or brandy butter.
