Traditional Christmas Puddings Recipes

Ingredients :

4 oz self-raising flour

6 oz fresh white breadcrumbs

6 oz currants

6 oz sultanas

4 oz stoned dates

8 oz seedless raisins

6 oz shredded suet

2 oz chopped mixed peel

2 oz blanched almonds, chopped

1 small apple, peeled, cored and grated

grated rind and juice of 1 small orange

1/2 tsp mixed spice

1/4 tsp ground or grated nutmeg

1/2 tsp salt

3 eggs

4 tbsp brown ale or cider

250g dark soft brown sugar

butter, for greasing

3-4 tbsp brandy, to serve

1. Place all ingredients except the butter and brandy in a large bowl, stir well to mix.

2. Grease a 1.2 liter pudding basin and a 600ml pudding basin with butter.

3. Fill each basin just over 3/4 full with the mixture.

4. Cover the basin with greased greaseproof paper and foil or a pudding cloth, tie securely with string.

5. Place each pudding in a saucepan and pour in boiling water to come halfway up the sides.

6. Boil for 6-8 hours depending on size, topping up with more boiling water as necessary.

7. Remove the puddings from the pans and leave overnight to cool completely.

8. Remove the coverings and cover again with fresh greased greaseproof paper and foil or a pudding cloth.

9. Store the puddings in a cool, dry place.

10. To serve, boil the puddings again for 3-4 hours, depending on size, then turn out to a warm dish.

11. To ignite the pudding, warm the brandy, pour all over the pudding and set alight carefully.

12. Ready to serve.

Makes 1 large and 1 small pudding

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