Christmas Pudding
Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion and all the family should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent.
Ingredients
Serves: 16
100 Gram Plain flour (4 oz)
1/2 Teaspoon Ground mixed spice
1/4 Teaspoon Grated nutmeg
225 Gram Fresh breadcrumbs (8 oz)
250 Gram Shredded suet (10 oz)
225 Gram Soft brown sugar (8 oz)
300 Gram Raisins (12 oz)
300 Gram Sultanas (12 oz)
50 Gram Mixed peel, chopped (2 oz)
50 Gram Walnuts or blanched almonds (2 oz)
1 Small Orange, zest only
4 Eggs, beaten
60 ml Brandy or dry sherry (2 fl oz)
1/2 Teaspoon Almond essence
150 ml Milk ( 1/4 pint)
Method
Sift the flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, nuts and orange zest. Mix well.
Combine the mix with the eggs, brandy or sherry, almond essence and milk.
Divide the mixture between two greased 1.1 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow the pudding to rise.
Secure with string. Use extra string to make a handle for ease of removal. Place in a steamer over a pan of boiling water and cover. Steam steadily for 6 hours, replacing the water as it boils away.
Remove from the steamer, leave until cold. Cover with foil. Store in a cool place.
To serve: cover and steam for 2 hours. Turn out on to a warm dish. Serve with Brandy butter, fresh cream or custard.
For more recipes like this visit the Great British Kitchen website