Recipe

Christmas Pudding Recipe

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Ingredients

Directions

Step #1 Generously butter a 1.
Step #2 1 litre (2 pint) & a 600ml (1pint) pudding basin.
Step #3 Chop up the glace cherries roughly.
Step #4 Place the dried fruit, almonds, breadcrumbs, suet & spices in a large bowl & mix thoroughly.
Step #5 Whisk the eggs until frothy & thickened & stir in the the stout and spirit.
Step #6 stir in theto the dried ingredients.
Step #7 Spoon the mixture into the pudding basins & smooth the tops.
Step #8 Cover each basin with a double layer of greaseproof paper & foil, tie tightly with string, making a strong handle to lift out the basin.
Step #9 Put the basins, preferably on racks or inverted saucers, into large saucepans & pour in boiling water to come three-quarters of the way up the sides of each basin.
Step #10 Cover the pan & steam, for about 6 hrs for the larger basin & 4-5 hrs for the smaller, checking to see if the water needs topping after about 2 hrs.
Step #11 When the puddings are cold, put them away in a dark cool place, where they will keep for 2-3 months if necessary.
Step #12 On Christmas Day, replace the greaseproof paper & foil with clean layers & steam for another hr or so before serving with brandy butter or whipped cream.
Step #13 --.
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