Thursday, 24 November 2005

Christmas pudding recipe

This gives a very moist pudding which is only just sliceable before it collapses, possibly the result of the quantity alcohol. Just how much is a bottle of stout after all?

Still in the old pre-metric weights. 1 lb = 450 grams (roughly)

1/2 lb white breadcrumbs
1/2 lb brown sugar
1/2 lb melted butter
1/2 lb each raisins, currants, sultanas, and 3/4 lb large raisins (making up 2 - 2 1/4 lb mixed fruit)
1/4 lb mixed peel (often left out in this family)
2 oz chopped almonds
a grated apple
3 eggs
pinch salt
bottle of stout
1/2 glass whiskey
1/2 oz mixed spice
1/2 grated nutmeg

Mix together the dry ingredients in a bowl, adding the melted butter. Beat eggs thoroughly and add to the bowl. Mix well. Add the grated apple. Lastly stir in whiskey and stout.

Keep the mixture in a cool place, stirring every day for a week. Put into a buttered bowl (I use two for this amount of mixture) with a round of buttered greaseproof paper in the bottom. Cover with another piece of greaseproof and then with foil over the top (used to be muslin). Boil slowly for 7 hours making sure it doesn't boil dry. On Christmas Day boil for another two hours.

I have tried cooking it in a microwave and in a pressure cooker, but slow boiling is by far the best for a deep flavour and colour.

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