Ingredients
110g White Breadcrumbs
110g Suet
115g Self raising flour
250g Soft Brown Sugar
½ T Spoon ground mixed spice
¼ T Spoon grated nutmeg
¼ T Spoon Cinnamon
50g Nibbed Almonds
90g Dates (stones removed)
125g Raisins
125g Sultanas
125g Currents
25g Mixed Peel
1 apple grated
Juice and Zest of 1 Orange
Juice and Zest of 1 Lemon
3 eggs
75g rum
75g Brandy
75g Guinness
100g golden syrup
Method
To cook puddings:
Butter and flour pudding mould then fill with mixture about ¾ of the way up the mould. Place a piece of parchment paper on top of the mixture then cover mould with tin foil and seal tightly.
Place in steamer and steam puddings for 4 hours. Once cooked allow to cool and store in the fridge until required.
To reheat puddings: return to the steamer and steam for a further 2 hours. Serve immediately with Brandy butter and double cream.
Note: Christmas puddings are best made at least a month before Christmas.
Brandy Butter
100g unsalted butter, softened
225g Icing sugar
A good quality Brandy to taste
Method
Store butter in the fridge until required.