It’s that time of year! The Christmas party season. This is a brilliant, fruity, traditional Christmas cake everyone will enjoy. So if you’re getting ready for the big day, this is the ideal pudd, just like mum would make.
Serves 8 – 10
This is a traditional recipe handed down through generations (old school!) so ounces (oz) are used here, not grams.
FYI – 35 ounces equals one kilogram. So 4 ounces is about 115g and 8 ounces is approximately 230g.
Oh, and with this recipe there is but one rule: 1 glass for the pudd, 1 for the cook….
8 ounces soft brown sugar
8 ounces chopped suet or modern day equivalent
8 ounces sultanas (rinsed)
8 ounces raisins (halved)
4 ounces currants (washed and dried)
4 ounces finely chopped mixed candied peel (whizz or cut your own or use ready diced)
4 ounces plain flour
4 ounces breadcrumbs
2 ounces almonds blanched and shredded
Grated rind of 1 lemon
Teaspoonful of nutmeg grated
Half a tsp of salt
Quarter pint (or 150ml) blue top milk
1 wine glass of brandy
How to make traditional Christmas pudding:
Mix all the dry ingredients together, stir in the well beaten eggs, milk and brandy.
Turn the mixture into two well greased pudding basins, and steam over water from 5 to 6 hours.
Enjoy… (with more brandy?)