Granny’s Christmas Pudding
(from redmed2000’s recipe box)
fills one 2 pint pudding basin for 4-6 people and one 1.5 pint pudding basin for 4-6 people. Must be made 1.5 days ahead!!
Source: Zoe Foster
Prep time: 30 minutes
Cook time: 360 minutes
Serves 6 people
Categories: dessert
Ingredients
- 4 oz self-rising flour
- 1/2 level tsp ground cinnamon
- 1/4 level tsp ground nutmeg
- 8 oz suet / frozen margarine shredded on grater
- 8 oz white bread crumbs
- 12 oz soft brown sugar
- 8 oz seedless raisins
- 8 oz currants
- 8 oz golden raisins
- 2 oz blanched almonds, chopped
- 4 oz chopped mixed peel
- 1 level tsp mixed spice
- grated rind and juice 1 lemon
- 2 tablespoons black treacle
- 2 tablespoons rum or brandy
- 2 large eggs
- just under 1/2 pint brown ale or stout to mix
Directions
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Sieve salt and spices
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Add suet, breadcrumbs, brown sugar, cleaned raisins, currants, and sultanas, and chopped peel.
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Add chopped almonds and grated lemon rind, mix together.
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Warm treacle in saucepan to make runny and not too hot, then add lemon juice, rum or brandy.
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Lightly mix the eggs together and stir into the treacle mixture.
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Pour egg and treacle mixture and the brown ale or stout into dry ingredients and stir very thoroughly with a big wooden spoon that gets down to the bottom of the bowl.
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Cover with a cloth and leave for 24 hours.
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Next day, stir up the mixture and you will see that it has absorbed the liquid and become thicker in the process.
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To cook, butter basin, then spoon mixture to within 1" of top.
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Cover with 2 layers of greased greaseproof paper and simmer for 5 – 6 hours.
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(Note: simmer means put an inch or so of liquid in the bottom of a pan, set the basin in the pan, and cover both with a lid when the liquid in the bottom has come to a boil and is making steam.)