As promised…….for all of you who want to get your Christmas Puddings made so they develop the lovely flavours then here is my tried and tested recipe…..( I use it every year 🙂
300gm fresh white breadcrumbs ( I use brown)
100gm self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
½ whole nutmeg, very finely grated
100g mixed peel
50gm flaked almonds
225gm Demerara sugar
2 carrots, peeled and very finely grated
2 cooking apples, peeled and very finely grated
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 small wine glass of brandy shhhhh and a tad more..ha ha
2 tbsp black treacle
4 eggs, lightly beaten
Put the breadcrumbs in the biggest mixing bowl you can find. Sieve the flour into the bowl with the mixed spice, cinnamon and nutmeg. Then add the remaining dry ingredients, up to and including the grated apples. Combine all the wet ingredients in a jug. Pour the mixture over the dry ingredients and mix together, with a big wooden spoon. Take it in turns to give it a stir, closing your eyes and making a wish.
Cover the bowl with a clean, damp cloth and leave overnight.
Butter 2 x 1.2-litre pudding basins and spoon the mix into them. Place a disc of baking paper on top of the puddings, then seal with a big sheet of baking paper with a central pleat, to allow expansion. Cover with a cotton or muslin cloth and tie with string or foil. Steam for 6 hours in steamers, or in pans with simmering water that reaches two-thirds up the sides of the basins – be sure to keep the water topped up. Remove and allow to cool.
When cool, re-cover the basins and store in a cool, dry place. On Christmas day, or the day you’re going to eat the puddings, steam for another 1-2 hours. Turn the pudding onto a plate, then pour 75ml of brandy into a ladle and carefully warm over a low heat for 1 minute or so. Light the match and viola a flaming pud 🙂
N.B. As I live in sunny climes then I store mine in the fridge as they ferment very quickly here and that’s not quite what we want.
Happy Cooking and don’t forget to make wish 🙂
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