You will need:
- 500 g currants
- 500 g raisins
- 500 g golden raisins
- 500 g bread crumbs
- 500 g brown sugar
- 250 g suet
- 120 g mixed peel
- 120 g glace cherries, chopped
- 120 g almonds, chopped
- grated rind of 1 lemon
- grated rind of 1 orange
- 1 carrot, grated
- 1 apple, grated
- 1 tbsp flour
- 1 tsp mixed spice
- 6 eggs
- 300 ml Guinness
- a pinch of salt
- a knob of butter for greasing
- 5 tbsp brandy - optional
Step 1:
Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt and with your wooden spoon, mix thoroughly.
Step 2:
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 3:
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 4:
Coat the inside of the glass bowl with the knob of butter.
Step 5:
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 6:
Place the circular piece of parchment paper over the mix, gently press it down and around the edges, follow by the tin foil and seal tightly.
Step 7:
Place the bowl into the saucepan and pour in enough water to fill up to three quarters making a Bain Marie, which means a water bath, or to cook by water.
Step 8:
Place the saucepan onto a high heat and bring the water to the boil. Once boiling turn down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
Step 9:
Remove the pudding from the heat after this time and take off the tin foil and the sheet of parchment paper. Place a large plate on top of the bowl and using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
TIP:
The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.
Step 10:
Your Christmas pudding is now ready to serve!
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