CHRISTMAS PUDDING RECIPE

INGREDIENTS:

-      500G / 1lb currants

-     500g / 1lb raisins

-       - 500g / 1lb golden raisins

-        - 500g / 1lb breadcrumbs

-         - 500g / 1lb brown sugar

-         - 250g / 8oz suet

-        -  125g / 4oz mixed peel

-        - 125g / 4oz glacé cherries chopped

-      125g / 4oz almonds chopped

-      Grated rind of 1 lemon   

-      Grated rind of 1 orange

-      1 carrot grated

-      1 apple grated

-      1 tbsp flour

-      1 tbs mixed spice

-      6 eggs

-      300ml / 10fl or guinnes

-      Pinch of salt

-      Knob of butter for greasing

UTENSILS :

-      Large bowl

-      Fork

-      Wooden spoon

-      Glass bowl

-      Circle of parchement paper

-      Sake size as bowl

METHOD

-      Mix all ingredients in a large bowl

-      Thoroughly combine all the ingredients

-      Beat the eggs into bowl , Beat them lightly with your fork

-      Add eggs and Guinnes , into dry mix

-      Combine well  with hands

-      Grease the bowl with knob of butter

-      Transfer move mix into bowl, press down lightly with fingers repeat until all mix is used up, give it a final pat to make it level

-      Cover and seal place parchment paper over mix

-      Press down and around edges

-      Place tin foil over bowl, lightly press it down with your fingers

-      Make sure you have very tight seal

-      Make a bain-marie , put bowl in saucepan

-      Pour in enough water to fill up ¾ of pan

-      Bain-marie is water bath for slow cooking

-      Place saucepan onto high heat

-      Bring water to a boil, turn down to gentle simmer

-      Allow to simmer for roughly 4hr

-      Keep topping up water every hour, remember bring back to a boil

-      Remove pudding from heat

-      Take off tin foil and parchment paper

-      Place large palte over bowl

-      Use cloths to grip plate better very carefully flip over pudding onto plate it’s now sitting upright

-      Serve

As an optional extra, ladle over some brandy