Traditional Christmas Pudding

Traditional Christmas Pudding
Traditional Christmas Pudding
Serves/Makes: 6
  • 225g (8oz) sultanas
  • 225g (8oz) raisins, preferably seedless 
  • 225g (8oz) currants
  • 225g (8oz) white breadcrumbs, fresh
  • 225g (8oz) plain flour
  • 225g (8oz) dark brown sugar
  • 225g (8oz) suet, shredded
  • 75g (3oz) mixed peel, chopped
  • 1 medium eating apple
  • 2 large eggs
  • 1tsp ground mixed spice
  • 1tsp nutmeg, ground
  • pinch salt
  • 3tbsp milk
  • If not using seedless raisins, remove the stones.
  • Put the sultanas, raisins and currants in a large bowl.   Stir in the breadcrumbs.   Sift in the flour, and stir in the sugar and peel.  
  • Peel and core the apple.   Grate it into the bowl.  
  • Beat the eggs, then add them and the suet, spices and salt to the bowl.   Mix well to a soft consistency with the milk.  
  • Turn the mixture into two 1kg (2lb) pudding bowls.   Cover with foil and greaseproof paper, and tie the covering to the bowls.
  • Place the bowls in one or two bains-marie.   Boil the pudding for 5 hours, replenishing the bain-marie with more boiling water as it evaporates. 
  • Serve with one of the spirited butters or with a white sauce flavoured with a little rum essence. 

For best results, make the pudding 4 to 6 weeks before eating         


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