Christmas Pudding

 

Ingredients

• 3oz self-raising flour
• 4oz shredded vegetable suet or grated chilled butter
• 1oz blanched almonds, shredded
• 4oz carrot, grated
• 8 oz raisins
• 4oz currants
• 4oz sultanas
• 4oz fresh breadcrumbs
• ¼ tsp grated nutmeg
• 2oz mixed candied peel, chopped
• 3oz light muscovado sugar
• grated zest and juice of 1 lemon
• 2 eggs, beaten
• butter for greasing
• 21/2 fl oz dark rum or brandy
• brandy butter, to serve

Method

1. In a large bowl, combine the flour, butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest. Add the lemon juice and eggs and stir until well combined.
2. Lightly butter a 2-pint pudding bowl. Cut a piece of foil, coat with butter, and firmly press pudding mixture into the bottom of the pudding bowl. Spoon in the pudding mixture and level the surface.
3. Cover with buttered parchment paper and then foil, both pleated in the middle. Secure the paper and foil in place by tying string under the rim of the bowl.
4. To ease the finished pudding out of the steamer or saucepan, fold a nice long piece of foil under the pudding bowl and secure on top of the pudding to lift out of the saucepan when ready.
5. Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl. Cover and steam, topping up with boiling water as needed, for about 6 hours.
6. Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer and pour in the rum or brandy.
7. Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 weeks.