Rich Christmas Pudding
|Mixed dried fruit||750 Gram|
|Candied peel||60 Gram|
|Over proof rum/Brandy||3 Tablespoon|
|Brown sugar||250 Gram|
|Grated orange rind||1 Tablespoon|
|Blanched almonds||60 Gram, chopped|
|Plain flour||1 Cup (16 tbs)|
Mix the fruit and peel, sprinkle with rum and leave overnight.
The next day, cream the butter and add the sugar gradually with the fruit rinds.
Add the eggs which have been lightly beaten, a little at a time to prevent the mixture from curdling, then stir in the fruit and blanched chopped nuts alternately with sifted dry ingredients and breadcrumbs.
Put into a large well-buttered pudding basin lined with a circle of greased greaseproof paper cut to fit the base.
Cover with another circle of greased greaseproof paper (to fit the top of the pudding basin) then with a pudding cloth which has been scalded, wrung out and floured lightly.
Tie firmly with string.
Steam covered in a saucepan with, boiling water to come half-wayon the sides of the pudding basin for6hour Add more boiling water if necessary.
Remove from the water and worn cold cover with fresh greaseproof paper and tie up once more.
On Christmas Day put the pudding: into a saucepan of boiling water as described above and steam for 21/2 hours, or the pudding may be re-steamed overnight in a crackpot on low.
Turn the hot pudding on to a heated serving plate.
Warm a little rum or brandy in a soup ladle or small saucepan, set alight and pour over the pudding at the table.