Traditional Christmas Pudding recipe
You would normally start part one at the end of September, but you will still get a great result if you start now
You've got to hurry but it's not too late. You would normally start part one at the end of September, but you will still get a great result if you start now.
Ingredients part one
9tsps Ground Mixed Spice
4.5tsp ground nutmeg
4.5tsp ground cinnamon
2kg soft brown sugar
250g Mixed candied Peel
250g chopped almonds
700ml barley wine
Ingredients part two
1kg Vegetable Suet
450g Self Raising Flour
1kg White Bread Crumbs
9 apples (grated)
1. Place all of the ingredients from part 1 in a large mixing bowl and stir until the mixture is evenly dispersed. We do this part in the last week of September then store in a cool dry place for 3 months, stirring and checking the mixture on a weekly basis.
2. 2-3 weeks before Christmas, add all the ingredients in part 2 to the mixture and again stir until fully dispersed. The mixture will now be dryer, so more of a challenge to mix.
3. Evenly disperse the mixture between pudding moulds, cover and steam for 5 hours.
4. Store in a cool dry place until ready to serve.