Easy five-week Christmas pudding
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Christmas will be here before we know it, so get ahead by making your Christmas pudding now - it's one less thing to worry about!
Ingredients
- Ingredients
- 8 oz of self-raising flour
- 1lb of suet
- 1lb of brown sugar
- 1lb of bread crumbs
- 8 eggs
- 24oz of raisins
- 12oz of currants
- 12 oz of sultanas
- 6 oz of mixed peel
- 2 oz of ground almonds
- Grated rind of 2 lemons
- 1/2 grated nutmeg
- 1 grated carrot
- 1 grated cooking apple
- 1 grated baking potato
- 1 teaspoon of allspice
- 2 cans of Guinness
- 1 measure of brandy
- Juice of three oranges
- 3 tablespoons of black treacle
Method
- Take a big bowl and put all the grated and dry ingredients in there, mix them together and make a well in the middle. In a separate bowl, mix the eggs with the treacle and whisk until smooth.
- Pour the mixture into the well.
- Knead with your hands.
- Now add the liquid ingredients and beat until smooth.
- Taste to see if you like the pudding, and let soak for at least 12 hours.
- Then add a teaspoon of baking powder and another measure of brandy and some more Guinness.
- Grease a bassin or bowl and put the mixture into it.
- Allow some space for the pudding to rise!
- Cover with two layers of greased greaseproof paper and a layer of aluminum foil.
- Secure with a rubber band.
- Steam for 10 hours, allow to cool and store for five weeks.
- On the day of serving steam the pudding for an additional five hours.
- Place on a plate, douse with brandy and light.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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