Traditional Christmas Pudding with Brandy Sauce

8 Servings

Try this Traditional Christmas Pudding with Brandy Sauce recipe, or post your own recipe for Traditional Christmas Pudding with Brandy Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Traditional Christmas Pudding with Brandy Sauce Ingredients

8 oz Currants	1/2 ts Ground ginger
4 oz Sultanas	1 1/2 ts Mixed spice
4 oz Raisins	8 oz Brown sugar
4 oz Chopped candied peel	4 oz Wholewheat breadcrumbs
1 oz Skinned & chopped almonds	8 oz Vegetable suet
4 oz Wholewheat flour	1 Lemon, juice & rind
1/2 ts Salt	1 tb Molasses
1/2 ts Grated nutmeg	5 tb Water & rum mixed

Instructions for Traditional Christmas Pudding with Brandy Sauce

Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge. Eaten many times by Stu Pickell Posted to MM-Recipes Digest V3 #313 Date: Fri, 15 Nov 1996 17:00:15 GMT From: netdir@cyberspc.mb.ca (S.Pickell)

Main Ingredient: Cuisine: Uncategorized