Serves eight
This recipe makes one large pudding in a two pint basin; or 2 1-pint puddings, but they must be steamed for the same length of time.
It is nice served with rum sauce.
4 ounces of shredded suet
2 ounces of sifted self raising flour
1 level teaspoon of ground mixed spice
4 ounces of white bread crumbs
1/4 teaspoon of freshly grated nutmeg
A good pinch of ground cinnamon
8 ounces of soft dark brown sugar
4 ounces of sultanas
4 ounces of raisins
10 ounces of currents
1 ounce of mixed candy, peeled and finely chopped. [Buy whole candy peel and chop it yourself].
1 small cooking apple, peeled, cord and finely chopped
The grated zest of half a large orange
The grated zest of half a large lemon
2 eggs
2-1/2 ounces of barley wine
2-1/2 ounces of stout
2 tablespoons of rum
You will need a two pint pudding basin, lightly greased.
Beginning the day before you want to steam the pudding. Take your largest mixing bowl and start by putting in the suet, sift the flower and bread crumbs, spices, sugar. Mixed these ingredients very thoroughly, and gradually mix in all the dried fruit, candied peel, and the grated orange and lemon.
Tic everything off a list in order not to leave anything out.
In a smaller basin measure out the, barley wine, stout and rum. Add the eggs and beat.
Pour this over the other ingredients and mix very thoroughly.
The mixture should have a fairly sloppy consistency, that is, it should fall from the spoon when the spoon is tapped on the side of the bowl. If you think it needs a bit more liquid, and more stout.
Cover the bowl and leave overnight.
The next day, put the mixture into lightly greased basin and cover with a double sheet of grease proof paper, and a sheet of foil, and tie it securely with string. Also tie a piece of string across the top to make a handle.
Place the pudding in a steamer set over a pan of simmering water, and steam the pudding for eight hours. Make certain you keep a watch on the water so that it does not boiled dry, adding boiling water as needed.
When the pudding is completely steamed and not quite cool remove the papers and replace them with fresh papers, again making a string handle.
Store the pudding in a cool place until it is needed Christmas day.
Steaming the Christmas pudding.
Christmas day, 12:00 noon, fill a pan with boiling water, put it on the heat, and when it is back to boiling place the steamer upon top of the pan, turn the heat down to simmer, put the Christmas pudding in the steamer and let it steamed until 2:15.
You will need to check to water from time to time and top it up with boiling water.
No comments:
Post a Comment