Christmas Pudding
You'll Need:
200g Unsalted Butter
350g Currants
225 g Raisins
225g Sultanas
Zest & Juice of 1 Lemon
200g Soft Brown Sugar
175g Plain Flour
3 tsp Mixed Spice
2 tsp Nutmeg
175g Fresh Breadcrumbs
2 Eggs, Beaten
6 tbsp Brandy (Or Beer, Rum, Whisky or Fruit Juice)
To Make:
Grease 2 x 850ml pudding bowls and pop to one side.
In a large bowl mix the dried fruit, lemon zest & juice, sugar, treacle, brandy, spices and breadcrumbs. Leave for 2 hours.
Add in the remaining ingredients and mix together with a wooden spoon.
Spoon into the prepared pudding bowls and smooth the top - Take care not to overfill the pudding bowls.
Cover each pudding bowl with a piece of greaseproof, with a pleat in the middle, then a sheet of foil, also with a pleat. Secure with kitchen string securely.
This is the fiddliest bit and you might need a second pair of hands to tie the string.
Place an upturned saucer or trivet in the bottom of a large pan. Place one of the puddings in the pan and fill with boiling water till half the pudding bowl is covered.
Steam for at least 6 hours. Keeping an eye on the water level and topping up when required.
Cool, recover with fresh greaseproof, foil and then clingfilm. Store in a cool, dry place for at least 1 month before serving.
On the day you’ll be serving the pudding, steam for another 2 hours and serve with brandy sauce, brandy butter, custard or cream!