CHRISTMAS PUDDING

INGREDIENTS:

- 8 oz shredded suet (225g).

- 4 oz self-raising flour (110g),sifted.

- 8 oz white breadcrums (225g), grated from a stale loaf.

- 1 heaped teaspoon ground mixed spice.

- 1/2 teaspoon grated nutmeg.

- 1/4 teaspoon ground cinnamon.

- 1 lb soft brown sugar (450g).

- 8 oz raissins (225g).

- 1 1/4lb currants (575g).

- 2 oz mixed peel (50g) –finely chopped whole candied and citron peel if available.

- 2 oz almonds (50g), blanched, snkinned and chopped.

- 1 apple, peeled, cored and finely chopped.

- Grated rind of 1 orange and 1 lemon.

- 4 eggs.

- 4 tablespoons rum.

- 5 fl oz barley wine (150ml).

- 5 fl oz stout (150ml).

METHOD:

Put the suet, flour, breadcrums, spices and sugar in a bowl, mixing in each ingredient thoroughly before adding the next. Then gradually mix in all the dried fruit, peel and nuts and follow these with the apple and the orange and lemon rind.

In a different bowl beat up the eggs, and mix the rum, barley wine and stout into them. Empty all this over the dry ingredients – and then stir very hard indeed ( it´s vital this mixing, so recruit some help if necessary). You may find you need a bit more stout – it´s not possible to be exacct with the liquid quantities, but the mixture should be of a good dropping consistency ( that is , it should fall from the spoon when tapped sharply against the side of the bowl).

After the mixing, cover the bowl with a cloth and leave it overnight. The next day, grease two ( or four) pudding basins and pack the mixture into them right to the top. Cover each basin with a square of greaseproof paper, with a square pudding cloth on the top. Tie these round the rims of the bowls with string, then tie the corners of the cloth toghether on top.

Steam the puddings for 8 hours-keeping and eye on the water now and then to make sure it doesn´t boil away. When cooked and cooled, remove the paper and cloths and replace with a fresh lot. Store in a cool dry place and, when ready to eat, steam for 2 hours.