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
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
When the puddings are cooked, remove them from the basins and allow to cool. Re-cover and store in a cool place. Do not put the foil directly on to the pudding as the fruit eats into it after some weeks. No harm is done to the pudding, but the foil cover ceases to be watertight.
On the day of serving renew the covers and steam as follows: the
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