Hot Desserts Recipes - Christmas Pudding Recipe

Ingredients

• 650g/23oz sultanas, currants and raisins

• 300g/11 oz mixed dried fruit (chopped)

• 50g/2oz mixed peel

• 120ml/4fl oz brown ale

• 2 tablespoons brandy

• 75ml/3fl oz orange juice

• 75ml/3fl oz lemon juice

• 1 teaspoon grated orange zest

• 1 teaspoon grated lemon zest

• 225g/8oz suet (grated)

• 225g/8oz brown sugar

• 3 eggs (lightly beaten)

• 200g/7oz white breadcrumbs

• 75g/3oz self-raising flour

• 1 teaspoon mixed spice

• 1/4 teaspoon grated nutmeg

• 100g/4oz blanched almonds (roughly chopped)

• Salt

Serves 8-10

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Method:

1. Put the sultanas, currants, raisins, mixed dried fruit, mixed peel, brown ale, brandy, orange and lemon juices and zests into a large bowl and stir together. Cover and leave overnight.

2. Add the suet, brown sugar, eggs, breadcrumbs, flour, mixed spice, nutmeg, almonds and a pinch of salt to the bowl and mix well.

3. Put a 2 liters/3pt pudding basin on a trivet or upturned saucer in a large saucepan with a lid and pour in enough water to come halfway up the side of the basin. Remove the basin and put the water on to boil.

4. Brush the basin with melted butter and line the base with baking parchment. Fill with the pudding mixture. Place a sheet of aluminum foil on a bench, top with a piece of baking parchment the same size and brush the parchment with melted butter.

5. Fold a pleat across the centre of the foil and paper. Place the paper and foil, foil-side up, over the basin and smooth it down the side. Tie a double length of string around the rim of the basin, then tie another double length of string to form a handle.

6. Steam the pudding for 8 hours, replenishing with boiling water when necessary.