Traditional Christmas Pudding
|Raisin||8 Ounce (250 Gram)|
|Grated nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Fresh breadcrumbs||12 Ounce (375 Gram)|
|Shredded beef suet||12 Ounce (375 Gram)|
|Light brown sugar||1 Pound (500 Gram)|
|Currants||1 Pound (500 Gram)|
|Sultanas||1 Pound (500 Gram)|
|Raisins||2 Pound (1 Kilogram)|
|Candied peel||4 Ounce, candied (125 Gram)|
|Glace cherries||2 Ounce, chopped (50 Gram)|
|Blanched almonds||2 Ounce, slivered (50 Gram)|
|Cooking apples||2 Medium, peeled, cored and grated|
|Orange||1 , juiced and zest finely grated|
|Lemon||1⁄2 , juiced and zest finely grated|
|Milk||5 Fluid Ounce|
|Brandy||3 Fluid Ounce|
Sift the flour, salt, nutmeg, cinnamon and cloves into a mixing bowl.
Add the breadcrumbs, suet, sugar, currants, sultanas, raisins, candied peel, cherries and almonds.
Mix well, then stir in the apples and lemon and orange rinds.
Lightly beat the eggs, milk, orange juice and lemon juice together.
Stir into the dry ingredients until they are thoroughly moistened.
Spoon into two greased 1.8 1/3 pint pudding basins, packing down well and slightly doming the tops.
Cover the basins with a lid of greased greaseproof paper and foil, making a pleat in the centre to allow for expansion.
Tie on securely with string.
Steam for 6 hours, replenishing the boiling water when necessary.
Allow the puddings to cool, then recover with fresh greaseproof paper and foil.
Store in a cool, dry place until Christmas.
To prepare for serving, steam the puddings for a further 3 hours, replenishing the boiling water when necessary.
Turn out the puddings onto a warmed serving dish and pour over the brandy, if you are using it.
Set alight and serve while still flaming.