Old fashioned christmas pudding
- Serves 12
- Prep time: 20 mins | Cooking time: 8 hours
This recipe is a variation on my mother's Christmas pudding. Christmas in the UK at the end of the war and the years of rationing that followed meant a shortage of dried fruit so carrots were a part replacement! But her pudding was the highlight of the meal. This is my version I make every year.
Recipe by: New World Cup
Ingredients
175 gm plain flour
15 grams cocoa powder
2 tsp mixed spice
150 grams breadcrumbs
250 grams shredded suet
900 grams mixed dried fruit that includes
some shopped candied peel
100 grams roughly chopped prunes
4 lightly beaten eggs
8 tbs Guinness
3 tbs treacle
zest and juice of an orange
Method
Combine all the dry ingredients in a large mixing bowl.
Slowly add the in all the remaining ingredients, mixing thoroughly.
Grease 2 medium sized bowls and divide the mixture between them.
Cover with greaseproof paper and steam for at least 6 hours or longer, checking regularly that the pans do not boil dry. The longer the pudding cooks the darker and tastier it will be.
Make the pudding at least a month before needed and store in a cool place. (I often keep the 2nd one for several months or even a year. They only improve with keeping.)
Reheat on the day for at least another 4 hours.
Serve with brandy butter, custard or whipped cream.