ducatidiva
Silver Member
Mrs Wood’s Christmas Pudding
115g (4oz) shredded suet
50g (2oz) self raising flour
115g (4oz) white breadcrumbs
1 level teaspoon mixed spice
¼ teaspoon grated nutmeg
Good pinch of ground cinnamon
250g (9oz) soft dark brown sugar
550g (1 ¼lb) mixed dried fruit
25g (1oz) mixed candied peel
25g (1oz) chopped almonds
1 small cooking apple peeled, cored and finely chopped
grated zest of ½ large orange
grated zest of ½ large lemon
150ml ( ¼ pint) stout
75ml (3 floz) rum or brandy
2 large eggs
115g (4oz) shredded suet
50g (2oz) self raising flour
115g (4oz) white breadcrumbs
1 level teaspoon mixed spice
¼ teaspoon grated nutmeg
Good pinch of ground cinnamon
250g (9oz) soft dark brown sugar
550g (1 ¼lb) mixed dried fruit
25g (1oz) mixed candied peel
25g (1oz) chopped almonds
1 small cooking apple peeled, cored and finely chopped
grated zest of ½ large orange
grated zest of ½ large lemon
150ml ( ¼ pint) stout
75ml (3 floz) rum or brandy
2 large eggs
- Put the suet, flour, spices, breadcrumbs and sugar in a large bowl and mix well. Gradually stir in the mixed fruit, peel, nuts, apple and zest.
- Measure the stout into another bowl. Add the rum or brandy and beat in the eggs. Pour this mixture into the large bowl and mix thoroughly until the pudding mixture is fairly sloppy. Cover the bowl and leave it to stand overnight.
- The following day, fill a lightly greased 1.1 litre (2 pint) pudding basin with the mixture. Cover with a double thickness of greaseproof paper and some foil, and tie securely with string.
- Place the pudding basic on an upturned saucer in a large pan of simmering water which comes halfway up the sides. Cook for 7-8 hours, topping up the water occasionally to the right level and taking care that it does not boil dry. Alternatively cook in the top of a steamer.
- Leave the pudding to go cold and then remove the covers and replace with fresh ones. Store in a cool dry place until Christmas Day. To reheat steam the pudding for 2 hours. Serve with brandy and cream.