Dessert Recipes - Christmas Puddings Recipe

Ingredients

• 350 g/12 oz/3 cups plain (all-purpose) flour

• 350 g/12 oz/6 cups fresh breadcrumbs

• 5 ml/1/2 tsp salt

• 15 ml/1 tbsp mixed (apple-pie) spice

• 350 g/12 oz/3 cups shredded (chopped) vegetable suet

• 450 g/1lb/2 cups dark brown sugar

• 1.5 kg/3 lb dried mixed fruit (fruit cake mix)

• 2 carrots, grated

• 1 large cooking (tart) apple, grated

• 3 large eggs, beaten

• 300 ml/1 1/4 cups stout or brown ale

• Butter, for greasing

• Brandy Butter or Brandy and cream, to serve

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Method:

1. Mix together all the ingredients except the eggs and stout in a large bowl. When thoroughly blended, stir in the eggs and stout to form a moist mixture.

2. Let the family stir and make a wish, then cover with a clean cloth and leave to stand for 24 hours.

3. Grease three 900 ml/3 3/4 cup pudding basins and line the bases with circles of greased greaseproof (waxed) paper.

4. Divide the mixture between the basins. Cover each with a circle of greaseproof paper, then an old saucer, rounded side up.

5. Tie in pudding cloths or cover with a double thickness of foil, twisting and folding under the rims to secure.

6. Steam for 6-7 hours until their color is really dark. Cool, then recover with clean cloths or foil. Store in their basins in a cool dark place.

7. To serve, steam again for 2 1/2 hours. Serve hot with Brandy Butter or Brandy Sauce and cream.