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All public Recipes -> Dessert -> Christmas Pudding

Christmas Pudding

By: Steve B.

Description:
Time:	3 hr 10 min (10 min to prepare, 3 hr to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	4
Ingredients:
100 each gram fresh wholemeal breadcrumbs 225 each gram raw sugar 0.5 tablespoon mixed spice 0.5 tablespoon ground ginger 0.5 tablespoon powdered nutmeg 0.5 tablespoon salt 100 each gram plain wholemeal flour 25 each gram almonds, chopped and skinned 100 each gram chopped candied peel 100 each gram raisins 100 each gram sultanas 225 each gram currants 225 each vegetable suet or margarine 4 tablespoon soya flour 4 tablespoon soya milk and rum mixed
Directions:
Grease a 1.2 litre pudding basin and have ready a saucepan large enough to hold the pudding basin. Put the fruit into a large bowl with the candied peel and the almonds. Sift the flour, salt and spices on top of the fruit, then add the sugar, breadcrumbs and margarine or suet. Mix well, then stir in the grated lemon rind and juice. Add enough of the soya milk and rum to make a soft mixture which will fall heavily from the spoon when you shake it. Spoon the mixture into the pudding basin, cover with a piece of non stick foil, and tie down. Put the basin into the saucepan and pour into the saucepan enough water to come half way up the bowl. Bring to the boil, then cover the pan and leave the pudding to steam gently for 4 hours. Ensure that the water level remains constant. Cool, then store the pudding in a cool dry place. Steam the pudding again for 3 hours before serving, then turn it out onto a warm serving plate. Flame with brandy if you like, or serve with custard or brandy butter.
Notes:

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