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the goods 8oz / 250g chopped, pitted dates8oz / 250g raisins 8oz / 250g golden raisins or sultanas 8oz / 250g currants 6oz / 185g mixed peel 6oz`/ 185g blanched almonds 6oz / 185g chopped dried apricots (optional) 4oz / 125g glace cherries 8oz / 250g butter 4 large eggs 1/4 - 1/2 cup brandy, whiskey or rum 1 cup firmly packed brown sugar 375 ml / 12 oz Guinness / stout 2 cups stale white, crustless bread crumbs 2 cups all purpose / plain flour (plus 1/3 cup) 2-3 tspns mixed spice / pumpkin pie spice active time: 60 minutes total time: 11 hours cooking, 1-2 weeks total time you will need:
click here for boiling instructions
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Christmas Pudding Chop the dates and apricots, mix with the other fruit and nuts and spices.
Soak
everything overnight in a large mixing bowl with brandy
/ rum / whiskey. (I won't tell how much you use! A
pudding never suffered from a slippery pour) Tear the flesh from a loaf of good, white bread. (no crusts, no sour dough). Separate the loaf into small tufts and let sit in a bowl overnight to dry out. Cream the butter and sugar in another mixing bowl, add the eggs one at a time and beat to combine. Add the fruit and mix by hand. Pour 1/2 the stout into the batter, add the flour and breadcrumbs. Add more of the stout until the batter still holds shape but is not too firm. Mound the pudding into the centre of the wet, floured cloth (click here for instructions). Tie securely with string. Boil the pudding for 5 hrs (click here for boiling instructions) Hang the pudding to dry for 1-2 weeks Boil the pudding again for 4-5 hours on Christmas Day.
Serve
aflame!
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