Christmas Pudding
Every few years, at the request of a few of our long-term readers, I republish my traditional English Christmas pudding recipe. Enjoy!
Here goes:
1. Lightly grease two 1.2L pudding molds.
2. Kneed 170g of suet into 225g of plain sifted flour; then add the other dry ingredients:
- 225g breadcrumbs
- 225g brown sugar
- 450g chopped nuts (as you prefer: almonds, hazelnuts, pecans)
3. Now add the fruit:
- 450g currants
- 450g sultanas
- 450g raisins
- 1-large apple (peeled, cored and diced)
- Zest of 1 lemon
4. Beat 6 large eggs and add them to the dry mixture, stir thoroughly with a wooden spoon.
5. Gradually add 4 to 6 tablespoons of milk using just enough milk to make a nice thick mixture.
6. Divide the mixture equally between the prepared pudding molds.
7. Cover with a layer of grease-proof paper, with a fold in the middle allowing for rising, and then wrap in muslin and secure tightly with kitchen string.
8. Stand the puddings on a tray set in a large pan, and fill up to half their depth in boiling water.
9. Boil the puddings for about 7 hours, topping up the water regularly.
10 Remove from the water, cool then change to fresh paper and muslin, and store in the fridge until Christmas day.
Enjoy....and Happy Holidays from all of us at Insightful Accountant.