It’s Christmas! So what better way to get in the mood than by making a traditional Christmas pudding, it’s best to start making one now, as needs to be refrigerated for anything from two to eight weeks. This recipe has no nuts in as well, but please check on the packaging for anything that you buy (especially for the dried fruit), to make sure regarding allergies.
To Serve 4
150ml Sweet Cherry
175g Brown Sugar
4 Beaten Eggs
150g Self Raising Flour
50g Blanched Almonds, chopped
Juice of 1 Orange
Grated Rind of ½ Orange
Grated Rind of ½ Lemon
½ Tsp Ground Mixed Spice
1. In a large glass bowl, put the Currants, Raisins and Sultanas, and pour the Sherry over the top. Leave to set for at least two hours – more if you can help it.
2. Mix the Butter and Sugar in a bowl, beat the Eggs into the mix and fold in the Flour.
3. Stir in the Fruit and Sherry mix, as well as the Breadcrumbs, Almonds, Orange Juice, Rinds and Mixed Spice.
4. Grease a basin and press it in, leaving a gap around an inch at the top. Cut a circle of greaseproof paper about one and a half inches wider than the top of the basin. Secure with string, and cover with two layers of foil. Place the basin into a pan of boiling water, which reaches two thirds of the way up the basin, and simmer for six hours, topping up with water when needed.
5. Remove from the pan, and leave to cool. Change the greaseproof paper and foil, and leave in the fridge for two to eight weeks. Before serving, steam for two hours (as before – in a pan of boiling water).
To serve, you can light it, making sure you blow it out before serving.
Photo Courtesy of: Anina2007