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
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Sift the flour then combine with the breadcrumbs, suet, almonds, sugar and spices.
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Chop dates, removing stones then combine with all fruit and add to the flour mixture.
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Whisk eggs together and mix into the pudding mixture with all other ingredients.
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Once fully mixed leave mixture in the fridge for 1 week to develop its flavour. (During this time, taste the mixture and more spices or Alcohol can be added if required.)
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
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Place the butter into a large bowl and allow softening. Once soft enough, whisk butter until light and creamy. Add the icing sugar and beat again until all the sugar is mixed.
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Whisk in the brandy and taste to achieve the perfect balance of sweetness and brandy to your liking.
Store butter in the fridge until required.