Traditional Christmas Pudding
Traditional Christmas PuddingServes/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