Ingredients
225g Raisins
225g Sultanas
225g Currants
110g Breadcrumbs
110g Plain Flour
25g Mixed Peel
110g Brown Sugar
1/2 Teaspoon Baking Powder
2 Eggs
225g Shredded Suet
1 Tablespoon Chopped Almonds
Pinch of Salt
Tablespoon of Sherry
Tablespoon of Brandy
A Little Milk
Juice of 1/2 Lemon
Grated Nutmeg
Pinch of ground Ginger
The Christmas classic. What more can be said. Sumptuous pudding served with an array of sauces and butters. Long list of ingredients and an even longer cooking time - but worth it.
Place all of the dry ingredients into a large mixing bowl, sifting in the flour, baking powder and salt. Beat the eggs and stir into the dry ingredients with the brandy, sherry and lemon juice. If required add a little milk to create a fairly stiff mixture.
Put the mixture into a greased pudding basin. Take a double sheet of foil and form a pleat across the middle. Cover the top of the pudding and tie well in place with kitchen string. Form a handle with string to make it easy to lift the pudding out of the steamer when cooked.
Partly fill a large pan with boiling water and place a steamer on top. Bring the water back to the boil and place the pudding in the steamer and steam for eight (yes 8) hours. Check the water every thirty minutes to make sure it doesn't boil dry.
Once cooked you can allow the pudding to cool and then re-heat in the steamer for three to four hours.
When serving, remove the foil from the pudding and loosen the pudding carefully from the edges of the basin. Turn out onto a warmed serving plate, cut into portions and serve with your favourite sauce.