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