|Self raising flour||8 Ounce (250 Grams)|
|Coarse breadcrumbs||6 Ounce (185 Grams, Homemade)|
|Demerara sugar||14 Ounce (440 Gram, Dark Variety)|
|Mixed spice||1⁄2 Ounce (15 Grams)|
|Ground nutmeg||1⁄4 Ounce (8 Grams)|
|Ground cloves||3 Pinch|
|Shredded beef suet||10 Ounce (315 Grams)|
|Butter||4 Ounce (125 Grams)|
|Orange||1 , roughly chopped (Unpeeled)|
|Lemon||1 , roughly chopped (Unpeeled)|
|Guinness||1⁄4 Pint (150 Milliliter)|
|Eggs||4 , beaten|
|Mixed glace citrus peels||6 Ounce (185 Grams)|
|Sultanas/Seedless california raisins||12 Ounce (315 Grams)|
|Currants||8 Ounce (250 Grams)|
|Grated apple||6 Ounce (185 Grams)|
|Treacle||8 Ounce (250 Grams)|
|Caramel/Flavorless browning for coloring||2 Tablespoon|
|Cognac/Dark rum||5 Tablespoon (For Serving)|
Mix together thoroughly the flour, breadcrumbs, sugar, spices and suet.
Rub the butter in evenly.
Remove the pips from the orange and lemon.
Put both fruits into a blender or food processor and work until they are pureed but with still some texture left in the peel.
Stir into the mixture with the Guinness, port and brandy and eggs, adding a little extra liquid if using metric measurements.
Add the peel, dried fruits, grated apple and treacle.
Stir in a little caramel to darken, if you like..
Leave the mixture overnight in a cool place so that the moisture begins to plump out the dried fruits and the flavours begin to blend.
Fill a suitable basin about three-quarters full, cover, then tie and place on a trivet in a large saucepan.
Add hot water and cook for 2 hours per 500 g/1 lb weight of pudding.
There is a school of thought which recommends that the cloth or foil should be changed if you are going to keep the pudding for a while.
If you wish to do this, you must let the pudding cool completely and then chill it, for the moment you take off the covering you exchange sterile air for dirty air, and if moisture or condensation is trapped, the pudding will certainly develop mould.
Generally, it is best to leave it alone and, if appearances matter, tie a clean piece of cloth or foil over the original cover.
To serve, boil the pudding for at least 30 minutes per 500 g/1 lb or longer.
Remove the covering and run a knife around the inside edge of the basin and turn out the pudding on to a plate or platter that has a rim (which is important).
Heat some Cognac or dark rum in a small saucepan and, when you can smell the fumes strongly, touch a flame to the fumes at the top of the saucepan; do not plunge your hand into the pan or you will burn it as the flames explode.
Gently pour the flaming spirit on to the pudding little by little, tipping the plate to ensure that it continues to flow and flame.
Carry the platter into the room (wearing oven gloves) and keep tilting it slightly to ensure a continuation of the show.
To extinguish the flames, blow gently; a bigger blow will almost certainly result in a conflagration of the table, its contents and your guests! Cut the pudding in half and then into wedges.
Serve Christmas Pudding with a thin, Rich Custard Sauce rather than with brandy or rum butter which properly belong to mince pies.