Traditional Christmas Pudding With Brandy Sauce !!

Traditional Christmas Pudding With Brandy Sauce

Serving Size : 8 servings

Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed


Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.

TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.

Source : iChef