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Name: Christmas Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 6 md Size eggs; 3 tb Brandy; rum or whisky; 1 ts Ground cinnamon; 250 g Shredded suet; (8oz); 75 g Flaked almonds; (3oz); 150 ml Stout; ( 1/4 pint); 1/4 Whole nutmeg; grated; Butter; for greasing; 175 g Currants; (6oz); 375 g Seedless raisins; (12oz); 75 g Glace cherries; (3oz); 175 g Candied peel; (6oz); 175 g Sultanas; (6oz)

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INGREDIENTS

6 md Size eggs
3 tb Brandy; rum or whisky
1 ts Ground cinnamon
250 g Shredded suet; (8oz)
75 g Flaked almonds; (3oz)
150 ml Stout; ( 1/4 pint)
1/4 Whole nutmeg; grated
Butter; for greasing
175 g Currants; (6oz)
375 g Seedless raisins; (12oz)
75 g Glace cherries; (3oz)
175 g Candied peel; (6oz)
175 g Sultanas; (6oz)

Servings

INSTRUCTIONS

Generously butter a 1.1 litre (2 pint) and a 600ml (1pint) pudding basin. Chop up the glace cherries roughly. Place the dried fruit, almonds, breadcrumbs, suet and spices in a large bowl and mix thoroughly. Whisk the eggs until frothy and thickened and stir in the stout and spirit. Stir into the dried ingredients. Spoon the mixture into the pudding basins and smooth the tops. Cover each basin with a double layer of greaseproof paper and foil, tie tightly with string, making a strong handle to lift out the basin. Put the basins, preferably on racks or inverted saucers, into large saucepans and pour in boiling water to come three-quarters of the way up the sides of each basin. Cover the pan and steam, for about 6 hours for the larger basin and 4-5 hours for the smaller, checking to see if the water needs topping after about 2 hours. When the puddings are cold, put them away in a dark cool place, where they will keep for 2-3 months if necessary. On Christmas Day, replace the greaseproof paper and foil with clean layers and steam for another hour or so before serving with brandy butter or whipped cream. NOTES : A delicious traditional Christmas pudding recipe, rich in fruit and nuts. Makes 1 x 500g plus 1 x 1kg pudding

NOTES

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Christmas Pudding

6 md Size eggs
3 tb Brandy; rum or whisky
1 ts Ground cinnamon
250 g Shredded suet; (8oz)
75 g Flaked almonds; (3oz)
150 ml Stout; ( 1/4 pint)
1/4 Whole nutmeg; grated
 Butter; for greasing
175 g Currants; (6oz)
375 g Seedless raisins; (12oz)
75 g Glace cherries; (3oz)
175 g Candied peel; (6oz)
175 g Sultanas; (6oz)

Generously butter a 1.1 litre (2 pint) and a 600ml (1pint) pudding  basin.    Chop up the glace cherries roughly. Place the dried fruit, almonds,  breadcrumbs, suet and spices in a large bowl and mix thoroughly.    Whisk the eggs until frothy and thickened and stir in the stout and  spirit.    Stir into the dried ingredients.    Spoon the mixture into the pudding basins and smooth the tops. Cover  each basin with a double layer of greaseproof paper and foil, tie  tightly with string, making a strong handle to lift out the basin.  Put the basins, preferably on racks or inverted saucers, into large  saucepans and pour in boiling water to come three-quarters of the way  up the sides of each basin. Cover the pan and steam, for about 6  hours for the larger basin and 4-5 hours for the smaller, checking to  see if the water needs topping after about 2 hours.    When the puddings are cold, put them away in a dark cool place, where  they will keep for 2-3 months if necessary. On Christmas Day, replace  the greaseproof paper and foil with clean layers and steam for  another hour or so before serving with brandy butter or whipped cream.        NOTES : A delicious traditional Christmas pudding recipe, rich in  fruit and nuts. Makes 1 x 500g plus 1 x 1kg pudding

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 12 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.9mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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