Christmas pudding
Serves 8
Ingredients:
175 g (6 oz) plain flour
1 tsp mixed spice
1
/
2
tsp cinnamon
1
/
2
tsp ground nutmeg
110 g (4 oz) breadcrumbs
110 g (4 oz) vegetable suet
110 (4 oz) demerara sugar
25 g (1 oz) flaked almonds
175 g (6 oz) sultanas
175 g (6 oz) raisins
175 g (6 oz) currants
50 g (2 oz) glacé cherries
1 apple, grated
Grated rind of 1 lemon
Grated rind of 1 orange
2 tbsp brandy
2 eggs, beaten
1 tsp treacle
125 ml (4 fl oz) cider
Method:
1. Sift the flour and spices into a large bowl.
Stir in the breadcrumbs, suet, sugar and
nuts. Add the fruit.
2. Make a well in the centre and pour in the
brandy, beaten eggs and treacle. Combine
thoroughly.
3. Gradually add the cider, mixing until a
smooth dropping consistency is obtained.
Cover the bowl and leave to stand overnight.
4. The following day, lightly butter a 1.2 litre (2
pint) pudding basin and fill with the
mixture, packing it down firmly. Cover the
basin with pleated foil, and cook for 4 hours
at 120°C or for 6–8 hours at 100°C. (As
there is a maximum cooking time that can be
set on each appliance, you will have to reset
the time once more during the cooking
process).
To heat on Christmas Day, steam for
20–30 minutes at 100°C.
175
