Traditional Christmas Puddings

Ingredients:

4 oz (110 g) shredded suet
2 oz (50 g) self-raising flour, sifted
4 oz (110 g) white breadcrumbs
1 level teaspoon ground mixed spice
A pinch (¼ level teaspoon) of freshly grated nutmeg
A pinch ground cinnamon
8 oz (225 g) soft dark brown sugar
105g (110 g) sultanas
105g (110 g) raisins
285 g currants
25 g mixed candied peel, finely chopped (buy whole peel if
possible, then chop it yourself)
25 g almonds, skinned and chopped
1 small cooking apple, peeled, cored and finely chopped
grated zest ½ large orange
grated zest ½ large lemon
2 tablespoons rum
2½ fl oz (75 ml) barley wine
6 Pyrex Mini Glass Bowls

1. The day before place into your largest mixing bowl the suet, the flour and breadcumbs, spices and sugar.

2. Mix together, then gradually add the dried fruit, the nuts, the apple and lemon grated zests.

3. In a smaller bowl pour the rum, the barley wine and stout, then the eggs and beat together. Then pour over the dry ingredients and mix together. It should be a thick but runny consistency – leave over night.
4. The next day line six Pyrex Mini glass bowls with muslin and distribute the mixture evenly, securing with a twist and string.

5. Pre-heat the oven to 180C/GM4. carefully wrap each pudding in foil, place on a deep roasting tin and pour boiling water up 2/3 of the way of the bowls and bake for 2 ½ hours. These can be stored in a cool dark place for 3 weeks.

6. To serve place back in the Pyrex mini bowls, re-cover with foil and repeat step six, but this time cook for 1 hour. Alternatively, wrap in cling film and reheat in the microwave at 750w for 60 seconds.