A Christmas tradition that dates back to the 14th Century, the Christmas Pudding has been adapted over the centuries, finally modified into the flaming ball of danger we all know and love (or not) today. A homemade Christmas pudding is easy to make and can be enjoyed along with your Christmas meal, or the leftovers can be made into a Christmas Pudding ice cream!
INGREDIENTS
- 150g Sultanas
- 150g Currants
- 150g Raisins
- 50g Mixed peel
- 50g Vegetable suet
- 1 Grated apple
- 150g Self raising flour
- 2tsp Mixed spice
- 100g Dark brown sugar
- 100g Minced dates
- 150g Fresh white breadcrumbs
- 1 Lemon, zested and juiced
- 3 Oranges, zested and juiced
- 3 Whole eggs
- 50ml Guinness
- 50ml Brandy
- A 1.5L pudding base
METHOD
Thoroughly mix all ingredients together then fill the greased pudding basin up to an inch from the rim, place a greased circle of parchment on top of the mix, then make sure the lid is on tightly and steam for 5 hours.
Christmas day
Half fill a deep saucepan with boiling water. Place an upturned saucer with the pudding on top. Cook for 1 hour. Serve and enjoy!
