Traditional Christmas Pudding With Brandy Saucebakery, christmas, desserts, vegan 8 oz currants 4 oz sultanas 4 oz raisins 4 oz chopped candied peel 1 oz skinned & chopped almonds 4 oz wholewheat flour 1/2 teaspoon salt 1/2 teaspoon grated nutmeg 1/2 teaspoon ground ginger 1 1/2 teaspoon mixed spice 8 oz brown sugar 4 oz wholewheat breadcrumbs 8 oz vegetable suet 1 lemon, juice & rind 1 tablespoon molasses 5 tablespoon water & rum mixed 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. Adapted from Rose Elliot, HTV West "The Good Neighbour Show" |
