Christmas Pudding Recipe

• 115 grams / 4 oz of flour
• 1 heaped teaspoon of baking powder
• 175 grams / 6 oz of breadcrumbs
• 1 teaspoon of mixed spice
• 1 teaspoon of cinnamon
• ¼ teaspoon of nutmeg
• 250 grams / 9 oz of very cold grated butter (or suet)
• 175 grams / 6 oz of brown sugar
• ¼ teaspoon of salt
• 175 grams / 6 oz of sultanas
• 175 grams / 6 oz of raisins
• 175 grams / 6 oz of currants
• 85 grams / 3 oz of blanched almonds
• 175 grams / 6 oz of mixed peel
• 2 eggs
• 150 ml / ¼ pint of milk (approximately)
• grated rind (zest) of 1 lemon
• 1 tablespoon of brandy

Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flourmixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry.

Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also beflamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop.

(Serves 10 to 12)