Another Classic Christmas Pudding Recipe |
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Prep Time: 0 Minutes Cook Time: 600 Minutes |
Ready In: 600 Minutes Servings: 12 |
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Another from Ingredients:
8 ounces raisins |
8 ounces sultanas |
8 ounces currants |
4 ounces candied peel |
4 ounces grated lemon rind |
1 lemon, juice of |
8 ounces orange marmalade |
8 ounces flour |
8 ounces breadcrumbs |
8 ounces shredded suet |
1 small tsps salt |
1/2 teaspoon mixed spice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
2 ounces sliced almonds (optional) |
3 eggs |
1/2 pint milk |
1 tablespoon baking powder |
8 ounces demerara sugar |
Directions:
1. Here is a good old fashioned family recipe; the pudding improves with keeping, and should be made at least a month before Christmas. This makes 2 medium sized puddings, each enough for 4 to 6 people, or 1 large one enough for 10 to 12 people.
2. Mix together the flour, salt, mixed spice, cinnamon, ginger and baking powder and sift. Mix this together with all the dry ingredients and the suet, until they are evenly blended. Add the lemon rind and the lemon juice. Now mix in the marmalade, and the eggs well beaten. Beat well while you then add the milk. Cover with a cloth and leave until the next day.
3. Grease the pudding basin or basins and fill with the mixture, over with greaseproof paper, then with a cloth, secure with string, and boil for 10 hours. Store in a cool, dry, airy place until required.
4. Note: The puddings are improved while keeping if a little brandy is poured over the surface from time to time. This not only improves the flavour, but helps to preserve the puddings.
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