Ingredients
- Christmas Pudding
- Makes 2 – quart bowls of pudding
- 6 ounces self-raising flour
- 1 teaspoon salt
- 6 ounces of fresh bread crumbs
- 6 ounces of grated butter
- 12 ounces of brown sugar
- 6 eggs, lightly beaten
- Zest and juice of 2 oranges
- 6 ounces grated apple
- 12 ounces currants
- 12 ounces sultanas
- 12 ounces raisins
- 4 ounces mixed peel
- 3 tablespoons Brandy
- ½ teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon grated nutmeg
Instructions
Butter 2 1-quart ceramic or stainless steel pudding bowls and set aside.
In a large mixing bowl, add all ingredients and mix until well blended.
Divide mixture between the bowls and cover with foil and tie securely with string. Place bowls in a pan of boiling water that comes half way up the sides of the bowl. Cover with lid. Simmer over medium low heat for 8 hours making sure there is always hot water in the saucepans. Refill with boiling water.
Remove from saucepan and allow to cool overnight in refrigerator.
Cut a piece of parchment paper to cover the top of the pudding. Recover bowl with foil and tie with string. Store in a cool dark place or refrigerator for up to 3 months.
To serve: 2 hours before serving, steam again in a saucepan.
Serve with hard sauce and custard.
Hard Sauce
2 cups powdered sugar
1 stick of butter
1 tablespoon Brandy
1 teaspoon vanilla
½ teaspoon salt
Mix well and store in the refrigerator until needed. Can be made up to 3 days before serving.
