Bert’s traditional Christmas pudding

By Jan Cheshire
 
GOODNESS, it’s almost Christmas again. Where did this year go? And let’s hope that 2021 will be a better year for us all!
 
This year’s Christmas recipe is pinched from my husband Bert, who makes this pudding every Christmas.

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Ingredients
Enough for two pudding bowls, one 19cm and one 15cm or one larger bowl:
 
750 grams of mixed fruit
60 grams of candied peel
250 grams of butter
250 grams of brown sugar
60 grams of almonds, chopped
1 cup of plain flour
125 grams of breadcrumbs
3 eggs
½ teaspoon salt
½ teaspoon bicarbonate of soda
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon ginger
Zest of 1 lemon & 1 orange
3 tablespoons of brandy
 
Method

1. Put mixed fruit and peel in a bowl, sprinkle with brandy, cover with a clean cloth and leave overnight
2. Cream butter and sugar, slowly add zests and beaten eggs a little at a time.
3. Stir in the mixed fruit and almonds followed by the dry ingredients, bicarb and spices.
4. Place into a buttered bowl. cover with greaseproof paper and steam for 6 hours (5 hours for the small bowl).
5. When cool, gently lift the paper, prick the pudding with a skewer and pour over a little extra
6. brandy
7. Replace sterile greaseproof and cover with foil. Take care to keep sterile. Leave to mature until Christmas Day.

Enjoy!