Christmas Pudding Recipe

Ingredients :

175 g fresh white breadcrumbs

175 g plain flour

1/2 tsp salt

2 mixed spice or the slightly stronger allspice

175 g dark brown soft sugar

175 g finely shredded suet

675 g mixed dried fruit

125 g mixed chopped peel

50 g brazil nuts, coarsely chopped

50 g walnuts, coarsely chopped

25 g cashews, lightly toasted, coarsely chopped

1 tsp each, finely grated orange and lemon peel

3 Grade 2 eggs, lightly beaten

1 tbsp black treacle

6-8 tbsp stout or medium sherry for mixing

1. Well grease 1 liter pudding basins.
2. Have ready 2 large saucepans.
3. Tip breadcrumbs into a bowl.
4. Sift in flour, salt and either mixed spice or allspice.
5. Toss in sugar, suet, fruit, peel, nuts and fresh fruit peels.
6. Using a large spoon, mix to a soft consistency with eggs, treacle and stout or sherry.
7. Divide between prepared basins, then cover securely with greased greaseproof paper of foil, making a 'pleat' so that it can open out as pudding rises.
8. Put into the 2 saucepans then add boiling water to come half way up the sides.
9. Top with lids and boil steadily for 6 hours, adding extra boiling water now and again to keep up the level and prevent pans from boiling dry.
10. Leave puddings to cool until lukewarm in their basins then turn out and cool completely.
11. Wrap in greaseproof paper or clean cloth steeped in brandy.
12. Over wrap in foil and store in the cool until needed.
13. Re-steam each pudding for 2 hours before serving with cream, custard, brandy butter or white sauce flavored with rum, whisky or brandy.
14. Alternatively, try the Nut Snow Cream.

Note :

A well loved and traditional pudding, dressed up with walnuts.

Makes 2 puddings, each enough for 10 - 12

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