Christmas Pudding II
Ingredients
- ½ lb (225 g) raisins
- ¾ lb (340 g) currants
- ½ lb (225 g) sultanas
- ½ lb (225 g) white granulated sugar (or less)
- ¾ lb (340 g) shredded suet (can be vegetarian; see note below)
- ½ lb (225 g) breadcrumbs
- ¼ lb (110 g) crystallised peel
- 2 tsp cinnamon
- 2 oz (55 g) almonds, chopped but not too small
- ⅓ cup (about 60 g) flour
- ⅓ pint (about 190 ml) milk
- 3 large eggs, beaten
- Brandy
- Juice and rind of 1 lemon
- ⅓ nutmeg pod, grated
Instructions
1. Mix all ingredients together, stirring well to combine.
2. Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string.
3. Steam for 7 hours, then cool and keep until Christmas Day.
4. To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker.
