| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Sainsbury’s, Sainsbury5 |
12 |
servings |
INGREDIENTS
|
|
Butter; for greasing |
| 75 |
g |
Glace cherries; (3oz) |
| 175 |
g |
Candied peel; (6oz) |
| 375 |
g |
Seedless raisins; (12oz) |
| 175 |
g |
Sultanas; (6oz) |
| 175 |
g |
Currants; (6oz) |
| 75 |
g |
Flaked almonds; (3oz) |
| 250 |
g |
Shredded suet; (8oz) |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
|
Whole nutmeg; grated |
| 6 |
md |
Size eggs |
| 150 |
ml |
Stout; ( 1/4 pint) |
| 3 |
tb |
Brandy; rum or whisky |
INSTRUCTIONS
Generously butter a 1.1 litre (2 pint) and a 600ml (1pint) pudding
basin.
Chop up the glace cherries roughly. Place the dried fruit, almonds,
breadcrumbs, suet and spices in a large bowl and mix thoroughly.
Whisk the eggs until frothy and thickened and stir in the stout and
spirit.
Stir into the dried ingredients.
Spoon the mixture into the pudding basins and smooth the tops. Cover
each basin with a double layer of greaseproof paper and foil, tie
tightly with string, making a strong handle to lift out the basin.
Put the basins, preferably on racks or inverted saucers, into large
saucepans and pour in boiling water to come three-quarters of the way
up the sides of each basin. Cover the pan and steam, for about 6
hours for the larger basin and 4-5 hours for the smaller, checking to
see if the water needs topping after about 2 hours.
When the puddings are cold, put them away in a dark cool place, where
they will keep for 2-3 months if necessary. On Christmas Day, replace
the greaseproof paper and foil with clean layers and steam for
another hour or so before serving with brandy butter or whipped cream.
Converted by MC_Buster.
NOTES : A delicious traditional Christmas pudding recipe, rich in
fruit and nuts. Makes 1 x 500g plus 1 x 1kg pudding
Converted by MM_Buster v2.0l.
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