Christmas Pudding

 

Ingredients:
225 grams shredded suet
110 grams self rising flour
225 grams dried bread crumbs
1 teaspoon five spices - large
1/2 teaspoon nutmeg - grated
1/2 teaspoon cinnamon - ground
454 grams soft brown sugar
225 grams sultana raisins
225 grams raisins
575 grams currants
50 grams mixed peel
50 grams candied citron peel - chopped
50 grams almonds - chopped
1 whole apple - peeled cored, chopped
1 orange grated zest
1 lemon grated zest
4 eggs
4 tablespoons of rum
150 ml barley wine
150 ml stout beer

 

Steps:
1. Put the suet, flour, breadcrumbs, spices and sugar in a bowl, mixing in each ingredient thoroughly before adding the next. Then gradually mix in all the dried fruit, peel and nuts and follow these with the apple, orange and lemon rind.
2. In a different bowl beat the eggs and mix in rum, barley wine and stout. Empty this mixture over the dry ingredients ?and then stir ingredients together until thoroughly mixed (the mixing is very important). The mixture should be of good dropping consistency (that is the mixture should fall from the spoon when tapped sharply against the side of the bowl).
3. After mixing, cover the bowl with a cloth and leave over night. The next day, grease two (or four) pudding basins and pack the mixture right to the top. Cover each basin with a square of greaseproof paper, then a square pudding cloth. Tie with string around the rim, and then tie the corners of the cloth together on top. Ensure that the cloth does not go into the water.
4. Steam the puddings for 8 hours --keeping an eye on the water level to make sure the pot does not become dry. When cooked and cooled, remove the paper and cloth and replace with a fresh cloth. Store in a cool dry place. Steam for 2 hours before you are ready to eat.