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Traditional Christmas Pudding With Brandy Sauce Recipe
   
Recipe Categories: Dessert Recipes   |   Christmas Recipes
Average Rating: (5 votes)
Yield: 8 servings
 
Ingredients
  8  oz Currants  
  4  oz Sultanas  
  4  oz Raisins  
  4  oz Chopped candied peel  
  1  oz Skinned & chopped almonds  
  4  oz Wholewheat flour  
  1/2  ts Salt  
  1/2  ts Grated nutmeg  
  1/2  ts Ground ginger  
  1 1/2  ts Mixed spice  
  8  oz Brown sugar  
  4  oz Wholewheat breadcrumbs  
  8  oz Vegetable suet  
  1  ea Lemon, juice & rind  
  1  tb Molasses  
  5  tb Water & rum mixed  
 
Instructions
 
  1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.

 
  NOTE: I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.

 
   


 
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