Christmas Puddings Recipe

Make at least 6 weeks before Christmas, if possible, to allow the flavors to develop.

Ingredients: Makes three 900 ml/1.5 PT/3 3/4 Cup Puddings

350 g/12 oz/3 cups plain (all-purpose) flour

350 g/12 oz/6 cups fresh breadcrumbs

5 ml/1 tsp salt
15 ml/I tbsp mixed (apple-pie) spice

350 g/12 oz/3 cups shredded (chopped) vegetable suet
450 g/1 lb/2 cups dark brown sugar

1.5 kg/3 lb/8 cups dried mixed fruit (fruit cake mix)
2 carrots, grated
1 large cooking (tart) apple, grated
3 large eggs, beaten
300 ml/1/2 pt/1 1/4 cups stout or brown ale Butter, for greasing
Brandy Butter or Brandy Sauce and cream, to serve

Method:

Mix together all the ingredients except the eggs and stout in a large bowl. When thoroughly blended, stir in the eggs and stout to form a moist mixture. Let the family stir and make a wish, then cover with a clean cloth and leave to stand for 24 hours.

Grease three 900 ml/1 1/2 pt/3 3/4 cup pudding basins and line the bases with circles of greased greaseproof (waxed) paper. Divide the mixture between the basins. Cover each with a circle of greaseproof paper, then an old saucer, rounded side up. Tie in pudding cloths or cover with a double thickness of foil, twisting and folding under the rims to secure. Steam for 6-7 hours until their color is really dark. Cool, then re-cover with clean cloths or foil. Store in their basins in a cool dark place. To serve, steam again for 2 1/2 hours. Serve hot with Brandy Butter or Brandy Sauce and cream.