Christmas Pudding

Traditional Christmas pudding , from my (distant) childhood.
Best made at least a month in advance, to mature, longer the better.
Christmas Pudding
Traditional Christmas pudding , from my (distant) childhood.
Best made at least a month in advance, to mature, longer the better.
Steps
- 1
Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now.
- 2
In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again.
- 3
Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice.
- 4
It is traditional for all family members to 'Stir and make a wish' at this point
- 5
Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again.
- 6
Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !
- 7
You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes.
- 8
When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly.
- 9
When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening.
- 10
Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding.
- 11
Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve.
- 12
Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter.
- 13
This pudding is very rich, so be aware when serving !
- 14
Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !)
- 15
If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *
- 16
## You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##
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