Traditional Christmas Pudding With Brandy Sau Recipe
Recipe 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 tsp salt
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1 1/2 tsp mixed spice
8 oz brown sugar
4 oz wholewheat breadcrumbs
8 oz vegetable suet
1 each lemon, juice & rind
1 tbsp molasses
5 tbsp water & rum mixed
Recipe Preparation
Grease a 2 pint pudding basin & use a large saucepan to hold the
basin. Wash currants, sultanas & raisins in warm water & pat dry. Put
fruit in large bowl with candied peel & almonds. Sift flour, salt &
spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir
in lemon juice, rind & molasses with enough of the water & rum
mixture to make a soft mixture. Turn into the basin, cover with waxed
paper & aluminum foil & put basin into pot. Pour enough water into
the pot to reach halfway up the side of the basin. Bring to a boil,
cover saucepan & let pudding steam gently for 4 hours, watching the
water level & topping up with boiling water if necessary. When
cooked, cool the pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto
a serving platter & flame with brandy if you desire. **NOTE I divide
the pudding in half & make 2 smaller puddings. Keeps up to 3 months
in the fridge.
Servings: 8
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