Christmas pudding.

Christmas is coming you should state making your puddings now!.


500grm/1lb mixed sultanas, sultanas, currants and raisins
300grm/10oz mixed dried fruit, chopped
50grm/1¾oz mixed peel
125ml/4floz brown ale
2 tablespoons rum or brandy
Juice and rind of 1 orange
Juice and rind of 1 lemon
225gr/7oz suet, grated (you can replace this with vegetarian suet)
250gr/8oz soft brown sugar
3 eggs, lightly beaten
200gr/6½oz fresh white breadcrumbs
90gr/3oz self-raising flour
1 teaspoon mixed spice
¼ teaspoon freshly grated nutmeg
60gr/2oz blanched almonds, chopped


1. Put the dried fruit, mixed peel, ale, rum, orange and lemon juice and rind into a large bowl,
cover and leave overnight.

2. Mix the fruit mixture, suet, sugar, eggs, breadcrumbs, flour, spice, almonds and a good pinch
of salt in a large bowl. Leave for 10 minutes so the breadcrumbs absorb any extra liquid and the
mixture thickens.

3. Cut an 80cm (32inch) square from a clean piece of calico or an old tea towel and boil it for 20 minutes.
Remove, wring out (wearing rubber gloves to prevent scalding) and spread on a clean work surface.

Dust the calico with a thick, layer of sifted plain flour, leaving a boarder around the edge. Spread the
flour out with your hands-it is important that you get an even covering as the flour, forms a seal to
prevent the pudding absorbing any water. Place the pudding mixture in the centre of the calico and
bring the points of the material together. (drape the calico over a bowl if you find it easier) Gather in
all the excess, trying to make the folds neat and even (they will leave an imprint on the finished pudding).

Tie the top as tightly as possible with a piece of unwaxed string-there must be no gap between the calico
to let water in. Tie a loop into the end of one of the pieces of string-this will act as a handle for getting
the pudding in or out of the water.

4. Hook a wooden spoon handle through the loop of string and lower the pudding into a large pan of
boiling water with a trivet at the bottom-the pan should be large enough for the pudding to move around.

Cover the pan and boil for 5 hours. If the water level drops, add a little more boiling water around the
edges of the pudding. The pudding should not rest on the base of the pan. Remove from the water and
hang in a well ventilated, dry place where it will not touch anything else. Make sure the calico ends all
hang to one side so they do not drip all over the pudding. Leave overnight.

5. Untie the cloth and, if there are still damp patches, spread it out to make sure the calico dries, all over.
When, dry, re-wrap and tie with a new piece of unwaxed string and store hanging in a cool, dry place
until Christmas. When you wish to serve, boil for 2hours, hang for 15 minutes, then remove from its cloth.

Comments: - this recipe is the traditional recipe, so as far as the cooking goes this can be changed, stick
with the original, as it is the best. The mixture can also be put into a greased basin, covered with a layer
of greaseproof and foil, and steamed in a pan of water for 8 hours. You could also cut the cooking time
down by using a pressure cooker.

The picture below shows the pudding have been done in pudding basins and done in a pressure cooker,
(for instructions check your pressure cooker hand book).

Xmas Puddings 001.JPG
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