Rich Christmas Pudding

Name: Rich Christmas Pudding
Yield: Makes one 2-lb pudding to serve 6 and one 1½-lb pudding to serve 4 (see note)
Ingredients: 225 g/8 oz sultanas; 100 g/4 oz chopped mixed peel; 100 g/4 oz prunes, soaked; 2.5 dl/½ pint stout, brown ale or milk; 3–4 tablespoons rum (optional); 3 eggs; 2 tablespoons black treacle; 225 g/8 oz currants; 100 g/4 oz self-raising flour; pinch salt; 1 level teaspoon mixed spice; ½ level teaspoon ground cinnamon; ¼ level teaspoon ground nutmeg; 225 g/8 oz seedless raisins; 225 g/8 oz shredded beef suet; grated rind and juice of 1 lemon; 350 g/12 oz soft brown sugar; 50 g/2 oz blanched almonds, chopped; 225 g/8 oz fresh white breadcrumbs

Preparation info

Makes one 2 - pudding to serve
6

Difficulty
Complex

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Some cooks like to make the Christmas puddings every two years, which is sensible enough when one considers the work involved in their preparation. This recipe makes two lovely puddings, one of which will keep perfectly until the next Christmas.

Ingredients

100 g/4 oz self-raising flour
pinch salt

Savoury
Dessert
Christmas

Method

Sieve the flour, salt and spices into a large mixing basin. Add the suet, breadcrumbs, grated lemon rind, brown sugar, blanched and chopped almonds, raisins, currants, sultanas and chopped mixed peel. Remove the stones from the soaked but uncooked prunes, chop finely and add to the mixture. Mix thoroughly and make a well in the centre.

Warm the treacle a little to make it thin and runny