Hi all as promised the Christmas pudding Recipe, I've also included another one I've tried and liked by Schwartz Herbs and spices people....after this one
Christmas Pudding 2x2pt sized ones. Steamer Parchment paper/Greased Proof Paper and enough muslin or pudding cloths to cover basins with enough over to tie back up onto the top of the pudding...
Make around October November for Christmas.
8oz Shredded Suet 4oz Self Raising Flour 8oz Grated Breadcrumbs I use wholemeal, but white is fine. 1 heaped tespoon mixed spice 1/2 teapon gr\ted nutmeg 1/4 tea\spoon powdered cinnamon 1lb Soft brown sugar 8oz Sultanas 8oz raisins 11/4lb Currants (one and a quarter pound..lol\) 2oz mixed peel 2oz chopped almonds 1 cooking apple peeled and chopped -course grate it. grated rinds of 1orange and 1 lemon 4Eggs 4 tablespoons of Brandy or Rum 5fl oz Guinness or other stout 5fl oz Barley WinePut suet flour breadcrumbs spices and sugar in a large bowl. mix each ingredient in thoroughly before adding the next....I do this with my bare scrubbed hands. Gradually add all the fruit and peel and nuts, apple and citrus rinds. mix really well. You'll soon see why I use a large bowl and my hands. In another bowl beat together the eggs stout wine and Brandy or Rum, and pour this over the dry ingredients. Mix in well.....again I use my hands ..lol
If it is a bit dry add some more guinness stout. Wash and dry your hands and use a tablespoon pick up some of the mixture and tap the spoon on the edge of the bowl if it comes off easily it is ok, it shouldn't run off though...We call this a dropping consistency..so if it is too dry and doesn't drop of the spoon add more stout guinness. Cover bowl with a clean damp cloth, and leave overnight.
In the morning grease your pudding bowls and put the mixture into each so that it is level with the top of the basin, place some greaseproof/cooking parchment paper on the top, and then a square of muslin or pudding cloth over this...tie a string around the rim of the basin, catching in the cloth, take the ends of the cloth and bring them up to the top, and tie a knot, this will act as a handle later...you now need to steam these for seven and half to eight hours..when this is done remove cloths and papers replacing with fresh and store til you want to eat them, then steam again for 2hrs... I store mine in a tupperware container in the bottom of the larder/food cupboard with the christmas cake..
Here is the Schwartz one.....just as good..and almost the same...from this site.
Preparation Place the flour, breadcrumbs, ground almonds, sugar, suet, dried fruits, Spices and salt into a large mixing bowl. Mix them together thoroughly. Beat eggs in a separate basin. Add eggs, fruit zest and juice, the brandy and brown ale to the ingredients in the bowl. Stir the mixture very well, ensuring that the ingredients are thoroughly combined.
Grease three 900ml (1 1/2 pint) pudding basins. Fill them with the mixture to within 2.5cm (1'') of the top. Cover each basin with a circle of greaseproof paper, folded and tucked to allow for expansion of the puddings. Cover the paper with an 45.5cm (18'') square of muslin or foil. Tie a length of string several times around the basin to secure the covers. Knot opposite ends of the muslin over the top of the basin.
Place the puddings in a steamer or stand them in covered saucepans of boiling water to come halfway up the sides of the basins. Steam them for 6 hours, topping up the water if necessary.
Allow the puddings to cool. Remove the muslin or foil covers and replace them with clean ones. Store in a dry, cool place. It is not necessary to freeze the puddings.