Christmas Pudding Recipe
1½ oz / 40g plain flour
3 oz / 80g suet
3 oz / 80g soft brown sugar
½ level teaspoon mixed spice
3 oz / 80g fresh breadcrumbs
6 oz / 170g raisins
1½ oz / 40g flaked or chopped almonds
3 oz / 80g sultanas
3 oz / 80g currants
¾oz / 20g cut mixed peel
1½ oz / 40g glace cherries (chopped)
3 oz / 80g fresh cooking apple (grated)
1 small carrot grated
3 tablespoons (approx. 60ml) sherry
2 small eggs
Grease the pudding basin.
Mix all the dry ingredients in a large mixing bowl.
Stir the carrot and apple into dry ingredients.
Beat eggs in cup, then put eggs and sherry into bowl.
Mix everything together and place in the greased pudding basin, leaving ½ inch at top. Refrigerate and cook within 24 hours.
Before cooking, remove plastic lid and cover pudding basin with greased foil (double thickness) with 2 inches hanging over. Tie on with string under rim.
EITHER: Steam for 7 hours
OR: Slow-cook on LOW for 8 hours, making sure that boiling water comes up to 2 inches below the top of the basin for the whole cooking time.
THEN: Remove foil and put the clean lid back on the basin. Store in a cool, dry place till Christmas. On Christmas Day, either microwave for about 7 mins (depending on the power of your microwave), or steam for a couple of hours.