Traditional Christmas Pudding with Brandy Sauce
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice rind
1 tb Molasses
5 tb Water rum mixed
Grease a 2 pint pudding basin use a large saucepan to hold the basin.
Wash currants, sultanas raisins in warm water pat dry. Put fruit in large
bowl with candied peel almonds.
Sift flour, salt spices into bowl add sugar, breadcrumbs suet.
Mix well then stir in lemon juice, rind molasses with enough of the water
rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper
aluminum foil put basin into pot. Pour enough water into the pot to reach
halfway up the side of the basin. Bring to a boil, cover saucepan let pudding
steam gently for 4 hours, watching the water level topping up with boiling
water if necessary.
When cooked, cool the pudding store in a cool dry place for up to 2 months.
Before serving, steam pudding agin for 3 hours. Turn out onto a serving
platter flame with brandy if you desire.
**NOTE I divide the pudding in half making 2 smaller puddings. Keeps up to
3 months in the fridge.