Emily Bell's Christmas pudding
- 360g grated suet
- 180g plain flour
- 180g fresh white breadcrumbs
- 360g seedless raisins
- 360g currants
- 180g sultanas
- 125g candied peel
- 180g dark brown sugar
- grated zest of 1 lemon
- 1/2 tsp grated nutmeg
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 4 eggs
- 100ml brandy
- 600ml milk
One is usually advised to make puddings and cakes well before Christmas, mostly to avoid that feeling of having too much to do and not enough time to do it in. But one year I made puddings only 10 days before Christmas and they still tasted very good.
Makes 2 puddings, each of which will serve 6 people. Serve with almond custard or ice cream, or flame the turned-out pudding with warmed brandy
Method
Mix all ingredients together in a large basin. (Everyone should have a stir and
a wish!) The mixture should be fairly wet. Increase milk a little if necessary.
Leave overnight.
Next day, eat a bit and see if it has enough spice for
your taste and adjust if necessary. Pack mixture into two, 1-litre buttered
basins, then cover with a disc of greaseproof paper and a doubled sheet of foil.
Tie securely under the rim of the basin with a doubled length of string. Stand
each basin on a wire rack inside a stockpot and add boiling water to come
two-thirds up the sides of the basins. Boil for 5-6 hours, topping up water as
needed. Cool and store in a cool place until Christmas Day.
The puddings will take at least one
hour's boiling on Christmas Day to be really hot,
but can boil away for longer without coming to any harm.
