Make Christmas more special by cooking your own Christmas pudding! You could make several small ones to give away as presents. Why not get the children involved too? This is a recipe that our member Ruth has used for over 30 years, so it must be good!
- large bowl
- Sharp knife
- Large saucepans to steam the puddings, or follow slow cooker instructions
- 4 pint-sized pudding basins
- Greaseproof paper, cloth and string
- 225 grams shredded suet vegetable suet is available
- 1 teaspoon mixed spice heaped
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cinnamon
- 100 grams self-raising flour
- 450 grams soft brown sugar
- 225 grams breadcrumbs grated from a loaf a day or two old
- 225 grams sultanas
- 225 grams raisins
- 550 grams currants
- 50 grams chopped almonds
- 50 grams mixed peel
- 1 orange grated rind
- 1 lemon grated rind
- 1 apple finely chopped
- 4 eggs
- 150 ml Guinness or mixture of barley wine and stout, or apple juice
- 4 tablespoons rum optional
- Put the suet, flour, breadcrumbs, spices and sugar into a large bowl and mix together.
- Gradually mix in all the fruit, peel, nuts, chopped apple, orange and lemon peel.
- In a different bowl beat up the eggs and mix in the 150 ml liquid that you've chosen.
- Pour this over the dry ingredients and mix everything together.
- You may need some more liquid to make a good dropping consistency.
- Cover the bowl with a cloth and leave it overnight for the flavours to permeate through the mixture.
- Grease 4 pudding basins and pack the mixture in right to the top.
- Cover each basing with greaseproof paper, with a pudding-cloth on top. Fasten in place with string.
- Steam the puddings for 8 hours, topping up with more water when necessary.
- When cooked, remove the paper and cloth and leave to cool. Cover with fresh paper and cloth and store in a cool dry place until needed. These puddings will last for many months.
- When needed, steam for a further hour or so before serving.