Name: Christmas Pudding
Ingredients: 2 eggs; juice and zest of ½ an orange and ½ a lemon; 1-2 tablespoons milk; 225 g/8 oz/2 cups sultanas/golden raisins; 3 tablespoons brandy; 75 g/3 oz/1½ cups fresh brown breadcrumbs; 100 g/4 oz/⅔ cup demerara sugar; 50 g/2 oz/⅓ cup glacé cherries; 200 g/7 oz/1 scant cup softened butter; nutmeg, cinnamon and mixed spice to make 1 teaspoonful; 75 g/3 oz/⅔ cup ground almonds; pinch of salt; 50 g/2 oz/⅓ cup candied peel, chopped; 50 g/2 oz/½ cup dried apricots, pre-soaked and chopped; 50 g/2 oz/½ cup whole almonds, cut into large pieces; 225 g/8 oz/2 cups large, seedless raisins

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Unlike the traditional heavily fruited pudding, often made several months before the holiday, my pudding is light and made at the last minute. Before it is served, turn it on to a plate, douse it in brandy and set it on fire. The flaming pudding always evokes cries of delight. Make sure you use only the best organic ingredients (untreated and sun-dried) from a good health store.