Christmas Pudding Recipe

The Lord of Misrule's Christmas Guide
Merry Christmas and Happy New Year

Christmas Pudding Recipe

Christmas Puddings should be prepared between 1 and 12 months in advance of Christmas Day!

INGREDIENTS

8 oz suet
1lb raisins
Half a lb currants
Half a lb sultanas
Half a lb mixed peel
6 oz sugar
1tsp baking powder
6 oz plain flour
1 oz almonds, blanched and chopped
Juice and rind of 1 lemon
3 eggs
Half a lb of breadcrumbs
Pinch of salt
4-5 tbs brandy
Milk to mix

METHOD

Put all the dry ingredients into a large mixing bowl together with the eggs, brandy and lemon juice. Beat well and add a little milk so that the mixture is not too stiff.

Pour into three 1.5 pt pudding basins.

Place a piece of greaseproof paper over each pudding and then tie a cloth over the top fastening it around the rim of the basin with a piece of string. Tie the four corners of the cloth on top of the basin to make a handle to lift the pudding.

Steam the puddings for 8 hours either in water in a saucepan or in a steamer. Top-up the water with boiling water from a kettle if necessary.

Re-steam for 2 to 4 hours on Christmas Day so that the puddings are served piping hot.

SERVING

Ladle a teaspoon of brandy over the pudding and set it alight.

Take it to the table flaming and serve with caster sugar, double-cream or brandy butter.

For Delia Smith's Christmas cook book, click here.