Christmas Pudding

Name: Christmas Pudding
Yield: Serves 8, 6 and 4
Cuisine: United Kingdom
Ingredients: ½ teaspoon powdered ginger; ½ teaspoon grated nutmeg; ½ teaspoon ground cinnamon; 12 oz (350 g) suet; 1 lb (500 g) soft brown sugar; 12 oz (350 g) sultanas; 8 oz (250 g) candied peel, minced; 12 oz (350 g) currants; 1¼ lb (625 g) raisins; Grated rind and juice 1 lemon; 8 oz (250 g) apples, peeled, cored and chopped; Grated rind and juice 1 orange; 4 tablespoons brandy; 3 large eggs, beaten; 5 fl oz (150 ml) milk; 12 oz (350 g) fresh white breadcrumbs; ½ teaspoon powdered mace; 1 teaspoon salt; 12 oz (350 g) plain flour

Preparation info

Serves
8, 6 and 4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

This is the ultimate Christmas pud that my mother has been making for me each year for as long as I can remember.

Makes 3 puddings serving 8, 6 and 4 respectively

Ingredients

12 oz (350 g) fresh white breadcrumbs
12 oz (350

Europe
United Kingdom
Dessert
Winter
England
Christmas

Method

Mix the first 14 ingredients together in a large bowl along with the orange and lemon rinds. Add the fruit juices and brandy to the beaten eggs, then add to the dry ingredients with enough milk to give a soft dropping consistency. Cover the mixture with a damp cloth and leave overnight.

Half-fill three saucepans with water and put on to boil. Grease 1</