Christmas Pudding
8 people
0 minutes
0 minutes
Ingredients
- 75 g Almonds chopped
- 110 g Currants
- 2 - Fresh Egg
- 100 ml Irish Whiskey
- 110 g Mixed Peel
- 0 tsp Mixed Spice
- 0 tsp Nutmeg
- 45 g Plain Flour
- 110 g Raisins
- 150 g Sultanas
- 110 g SuperValu Butter melted
- 110 g SuperValu Cherries chopped
- 110 g SuperValu Dark Brown Sugar
- 75 g SuperValu Fresh Breadcrumbs
- 1 - SuperValu Lemon rind and juice
- 1 pinch SuperValu Salt
Method
- If possible, allow the fruits to soak in 100ml of whiskey or brandy overnight.
- Mix all the dry ingredients together in a bowl. Add the brandy-soaked fruit and mix until all the ingredients are combined.
- Add the lemon rind, juice, melted butter and eggs and mix well.
- Place in a well-greased 1½ pint/850ml pudding bowl.
- Cover with two well greased pieces of greaseproof paper, making sure there is a fold across the middle.
- Place a double layer of tin foil or alternatively the lid of the pudding bowl on top.
- Place the pudding bowl into a large saucepan half-filled with water.
- Bring the water to the boil and then reduce to a very gentle simmer.
- Steam for 5½ hours, making sure that the water does not boil off.
- After the cooking time has elapsed, remove the pudding from the water, remove the lid and greaseproof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you will need to steam the pudding for a further 3½ hours. The process is the same as before.
- Serve with softly-whipped cream with a little brandy mixed into it.
