DOCUMENT

142 Christmas pudding Serves 4 | Preparation time 380 minutes + 24 hours for marinating Ingredients For the Christmas pudding: 170 g plain white flour ¾ tsp. cinnamon ¾ tsp. mixed spices 115 g breadcrumbs 115 g clarified butter 115 g brown sugar 30 g whole almonds 115 g raisins 115 g currants 115 g sultanas 55 g glacé cherries 55 g candied fruits 1 apple, small | grated Zest of 1 unwaxed lemon Zest of 1 unwaxed orange ½ orange | juice only 1 tbsp. brandy 2 medium eggs 1 tbsp. black treacle 75 g dark beer, e.g. Guinness For the pudding basin: 1 tbsp. butter Accessories: Pudding basin, 1.2 l capacity Baking paper Aluminium foil Rack Preparation Sift the flour and spices into a large bowl. Add the breadcrumbs, clarified butter, sugar, almonds, fruits, zests and orange juice. Make a well in the middle of the bowl and pour in the brandy, beaten eggs and treacle. Gradually add the beer and stir until you get a thick and sticky mixture. Cover the bowl and allow to rest overnight. Grease the pudding basin, pour in the mixture and press it flat. Cover the basin with baking paper and aluminium foil, place on the rack in the oven and cook as indicated by the settings. Cover the basin with new baking paper and aluminium foil and store in a cool, dark, dry place until you are ready to use it. Heat before serving. Settings Automatic programme Cooking: Dessert | Christmas pudding | Cook Programme duration: 360 minutes or Reheating: Dessert | Christmas pudding | Reheat Programme duration: 105 minutes Manual Cooking Function: Steam cooking Temperature: 100 °C Duration: 360 minutes Reheating Function: Steam cooking Temperature: 100 °C Duration: 360 minutes Useful tip Christmas pudding is traditionally eaten during the festive season. It can be made 6–12 months in advance and is often “fed” with brandy.