The Deli Shop Keith
Recipes -
Christmas Pudding
Yield: 6-
Ingredients:
100g (3½oz) breadcrumbs
100g (3½oz) beef suet, finely chopped or Atora brand, beef or vegetarian -
150g (5½oz) currants -
150g (5½oz) raisins -
100g (3½oz) soft brown sugar
50g (2oz) ground almonds -
50g (2oz) mixed peel -
50g (2oz) crystallised ginger, chopped finely -
1 lemon, zest
1 orange, zest
100g (3½oz) glacé cherries, chopped finely -
3 large eggs, beaten
2 tablespoons whisky
125ml (4fl oz) stout
Size of pudding bowl: 850ml (1½pt) with lid, well greased.
Mixing and steaming: Put all of the dry ingredients into a large mixing bowl and mix well. Whisk the eggs, whisky and stout together and pour on top of the dry ingredients. Mix well. The mixture should be a soft dripping consistency. Pour into the pudding bowl and smooth on top. Clip on the lid. Place in a pan of boiling water which should reach three quarters of the way up the side of the bowl. Steam gently for four to six hours. The longer it is steamed, the better the flavour. Serve immediately or leave to cool and reheat as required. Will keep for at least a year, well wrapped in greaseproof paper and foil, in a cool place. Serve with Brandy Butter.