Christmas Pudding II
Serves 8 · 450 minutes
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Sign inChristmas pudding is a dessert served typically around the Christmas festive period and on Christmas day in the United Kingdom and other Commonwealth countries such as Australia, New Zealand, South Africa, and Canada. Outside of this festive period, it is known as a plum pudding which can have further recipe variations as well. The following is a Sussex recipe for Christmas pudding that is known to have been in annual use for over 50 years without a break, and is believed to have been used largely unaltered since the late nineteenth century, despite the difficulties in gathering the ingredient
Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- ½ lb (225 g) raisins
- ¾ lb (340 g) currants
- ½ lb (225 g) sultanas
- ½ lb (225 g) white granulated sugar (or less)
- ¾ lb (340 g) shredded suet (can be vegetarian; see note below)
- ½ lb (225 g) breadcrumbs
- ¼ lb (110 g) crystallised peel
- 2 tsp cinnamon
- 2 oz (55 g) almonds, chopped but not too small
- ⅓ cup (about 60 g) flour
- ⅓ pint (about 190 ml) milk
- 3 large eggs, beaten
- Brandy
- Juice and rind of 1 lemon
- ⅓ nutmeg pod, grated
Method
- Mix all ingredients together, stirring well to combine.
- Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string.
- Steam for 7 hours, then cool and keep until Christmas Day.
- To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker.