Christmas pudding

Name: Christmas pudding
Yield: Makes 2 puddings, each to serve 6
Ingredients: lΔ pint (300 ml) brown ale or stout; lΔ pint (300 ml) brown ale or stout; 3 large eggs; 2 tablespoons rum or brandy; 2 tablespoons rum or brandy; juice of 1 lemon; 2 tablespoons black treacle; finely grated rind of 1 lemon; 2 oz (50 g) chopped blanched almonds; 4 oz (100 g) chopped candied peel; 8 oz (225 g) sultanas; 1 lb (450 g) currants; 12 oz (350 g) soft dark brown sugar; 8 oz (225 g) soft white breadcrumbs; 8 oz (225 g) shredded beef suet; ½ level teaspoon ground nutmeg; 1 level teaspoon ground cinnamon; 1 level teaspoon mixed spice; 4 oz (100 g) self-raising flour; pinch of salt

Preparation info

Makes 2 puddings, each to serve
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

4 oz (100 g) self-raising flour
pinch of salt

Dessert

Method

Sift the flour, salt and spices into a large mixing bowl. Add the suet, breadcrumbs, brown sugar, currants, sultanas, raisins, chopped peel, chopped almonds and grated lemon rind. Mix together well.

Warm the treacle in a saucepan just to make it runny, but not hot. Draw off the heat and stir in the lemon juice and rum or brandy. Break up the eggs with a fork and stir into the treacle mi