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Christmas pudding
Serve this pudding as a part of a Traditonal Christmas lunch.
ingredients
500g butter
500g soft dark brown sugar
9 eggs, well beaten
150ml brandy
Pinch salt
500g currants
500g sultanas
250g raisins
250g citrus peel, finely chopped
110g almonds, chopped
250g fresh white breadcrumbs
250g plain flour
1 level teaspoon carbonate of soda
½ nutmeg, grated
1 level dessertspoon mixed spice
150ml brandy, to flame
method
Place a large pot of water on the stove to boil.
Cream the butter and sugar, gradually adding the eggs and brandy. Stir in the currents, sultanas, raisins, citrus peel and almonds. Add the breadcrumbs, sifted flour, soda, grated nutmeg and spice. Mix well.
Soak a pudding cloth in water. Squeeze out the excess water and spread the cloth on the bench. Sprinkle liberally with flour. Put the pudding mixture in the centre of the cloth, draw up the sides and tie tightly. Make sure it is well sealed.
Place the pudding in the boiling water and cook for six hours on the day it is made. Remove from the water and hang in a cool, dry place for three hours.
On the day of serving, boil for three hours. Hang for 15-30 minutes, then remove the cloth and place the pudding on a serving platter.
To flame the pudding, gently warm the brandy in a small saucepan. Remove from the heat and light carefully with a match. Pour the flaming brandy over the pudding.
Serve with brandy butter and crème anglaise.
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