Christmas Pudding Recipe

Ingredients :

115g plain flour

pinch of salt

5ml mixed spice

2.5ml ground cinnamon

1.5ml freshly grated nutmeg

225g grated hard white fat

1 dessert apple, grated

225g fresh white breadcrumbs

350g soft brown sugar

50g flaked almonds

225g seedless raisins

225g currants

225g sultanas

115g ready to eat dried apricots

115g chopped mixed peel

finely grated rind and juice of 1 lemon

30ml black treacle

3 eggs

300ml milk

30ml rum

holly, to decorate

Brandy Butter

75g unsalted butter

75g caster sugar

finely grated rind of 1 small orange

45ml brandy

1. Sift the flour, salt and spices into a large bowl.
2. Add the fat, apple and other dry ingredients, including the grated lemon rind.
3. Spoon the mixture into 2 individual 1.2 liter basins.
4. Over wrap the puddings with greaseproof paper, pleated to allow for expansion, and tie in place with string.
5. Steam the puddings in a steamer or saucepan of boiling water for 10 hours.
6. Remove, cool and store, covered with fresh greaseproof paper and cloths.
7. On Christmas day, boil the pudding for 3 hours.
8. To make the brandy butter, whisk the butter, sugar and orange rind together until soft and fluffy.
9. Whisk in the brandy, then chill.
10. Serve the Christmas puddings piping hot, decorated with sprigs of holly and accompanied by the chilled brandy butter.

The classic Christmas dessert. Wrap it in muslin and store it in an airtight container for up to a year for the flavors to develop.

Serves 4 - 6

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