Traditional Christmas Pudding
This recipe has been handed down through the generations of my family and now I'm sharing it with you.Please let me know what you think of it.
Equipment
- Scales
- Large Mixing Bowl
- Large Pan
- Pudding Bowl
- Wooden Spoon
- String
- Foil
- Greaseproof Paper
- Jug
- Fork
Ingredients
- 50 g Self raising flour
- 75 g Breadcrumbs
- 60 g Suet
- 50 g Sugar I prefer dark brown
- 25 g Ground almonds
- 1 Egg beaten
- 55 ml Milk
Instructions
- Mix the sugar, suet and flour together.
- Fold in the ground almonds, breadcrumbs and fruit.
- Fold in the beaten egg and milk. Take turns to stir anticlockwise whilst making a wish.
- Place the mixture in a pudding basin.
- Cover with a folded layer of greaseproof paper then a folded layer of foil held in place with string.
- Steam for 6 hours. Leave to cool.
- Once cool make sure to stab with a cocktail stick and 'feed' with brandy every few days in the run up to Christmas. (To feed with brandy, gently pour a tablespoon or two of brandy over the top then reseal).
- Store covered in an airtight box.
- On Christmas day reheat by steaming or boiling for around 2 hours prior to serving.
- Once thoroughly heated through, turn it out onto a plate. For a real show stopping presentation, pour gently warmed brandy over the top and set it alight.
- Serve with cream, brandy butter or brandy sauce.