A Family Christmas....part 3

Puddings are and English Phenomenon. Christmas pudding is traditionally served on Christmas Day, as part of Christmas Dinner. Many families have their own recipes that have been handed down for generations. It is custom that it should be made with 13 ingredients, representing Christ and the 12 Apostles and that every family member stirs it in turn.

Christmas Pudding

www.foodanddrinkphotos.com

Photographer: Tim Hill

Serves 4

55g / 2oz shredded suet
25g / 1 oz self raising flour
55g / 2 oz white breadcrumbs
1 tspn all spice
1/4 tspn nutmeg
110g / 4 oz soft brown sugar
110g / 4 oz raisins
110g / 4 oz sultanas
75g / 3 oz mixed candied peel
1 orange zest
2 eggs
150ml / 5 fl oz chocolate porter
2 tbsp brandy

1- Mix the suet, sifted flour, breadcrumbs, spices and sugar.
2- Add the fruit, mixed peel and grated zest.
3- Add the beaten eggs, porter and brandy.
4- Cover the mixing bowl and leave the mix to stand overnight.
5- Pour the mixture into a lightly greased 1 litre pudding basin, covering it with some greaseproof paper and a sheet of tin foil. Tie it securely with string.
6- Steam for 4 hours, then remove the foil and paper, replacing it with fresh ones, after the pudding is cold.
7- Store in a cool dry place for up to 3 months.
8- Re-steam the pudding for 1 hour on Christmas Day.

Serve the pudding on a warmed plate with a sprig of holly on top. Warm a ladle of brandy over direct heat and set light to it. Place the ladle on top of the pudding. When you reach the table, slowly pour over the pudding. Serve with brandy sauce.

Cook's Tip
Pour vodka over the pudding instead of brandy for a longer burning time, and have a very Merry Christmas!