My Granny’s Christmas Pudding
The stout in this recipe will add the moisture to the pudding and the cocoa powder makes the pudding look dark
Ingredients: 1oz mixed peel 1oz ground almonds 2 medium sized eggs ¼ teaspoon almond essence 2 teaspoons brandy 1 can of stout 2 teaspoons cocoa powder
¼ teaspoon nutmeg ¼ teaspoon baking powder ¼ teaspoon mixed spice 4oz plain flour 4oz breadcrumbs 4oz beef suet 4oz brown sugar
4oz raisins 4oz sultanas 4oz glace cherries 1 grated lemon rind ½ apple grated ½ carrot grated
Method: • Place all the dry ingredients in a large bowl and mix together. • Add the eggs and the brandy and mix then pour in the stout gradually and keep stirring until your mixture is the consistency of a loose cake mix.
• Grease your pudding bowl (2 pint pyrex ) with a little butter and pour in the pudding mix.
• Cover with foil and then a tea towel or pudding cloth and tie it to the top of the bowl, this is to prevent any water getting in.
• Place in a large boiling pan and fill with water ¾ of the way up the side of the bowl. • Boil on a moderate heat for 6 hours keep topping up the water with boiled kettle water if the level starts to drop.
• When the pudding is ready turn it out and leave to cool. These puddings can be stored wrapped in foil from now until Christmas, to reheat just place the pudding back in the bowl and boil for another 2 hours on Christmas day.
• Can be served with a sprinkling of icing sugar on the top or pour on ¼ brandy and light for a flaming Christmas pudding
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