Granny's Christmas Pudding

with Brandy Butter

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Serves 8

Preparation Time: 30 minutes plus overnight cooling

Cooking Time: 6-8 hours PLUS 3-4 hours before serving

or 3 hours in pressure cooker and 1 hour before serving.

To make one large pudding bowl, or

Two small pudding bowls

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This is another Guest Recipe courtesy of Rosemary Wadey who describes this a 

very moist pudding, which keeps well for up to two years.

Puddings can be made 3-6 months in advance, traditionally puddings 

were made during the last weekend of November - Stir Sunday!

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Ingredients

 

• 225g / 8 oz sultanas

• 225g / 8 oz currants

• 225g / 8 oz seedless raisins

• 225g / 8 oz stoned raisins, chopped

• 50g / 2 oz cut mixed peel

• 100g / 4 oz glacé cherries, chopped

• 100g / 4oz blanched almonds, chopped

• 100g / 4 oz ground almonds

• 225g / 8 oz fresh breadcrumbs, brown or white

• 2 carrots, peeled and grated

• 1 cooking apple, peeled, cored and grated

• 225g / 8 oz shredded suet

• ½ teaspoon mixed spice, pinch of ground or grated nutmeg

• ½ teaspoon ground cinnamon

• 225g / 8 oz demerara sugar

• Grated rind and juice of one large lemon

• Grated rind and juice of one large orange

• 225g / 8 oz golden syrup

• 4 eggs, beaten

• 4 tablespoons brandy

• 150ml / ¼ pint of brown ale

• Lard to grease basin (s)

 

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Method

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1. Place all the ingredients into a large mixing bowl, stirring well to mix.
    

2. Grease 3 x 1.2 litre (2 pint) pudding basins, or 6 600ml (1 pint) basins well with lard.
    

3. Fill each basin just over three-quarters full, then cover with greased greaseproof paper and foil or a pudding cloth.   Tie securely with string.
    

4. Place each pudding in a saucepan and pour in boiling water to come halfway up the sides.   Boil for 6-8 hours depending on size.   Top up with more boiling water as necessary.
    

5. Remove the puddings from the pans and leave overnight to cool completely.
    

6. Remove the coverings and cover again with fresh greased greaseproof paper and foil or a pudding cloth.
    

7. Store in a cool, dry place away from direct sunlight, a dark larder would do.
    

8. To serve, re-oil for 3-4 hours, depending on size, then turn out on to a warm dish and serve with brandy butter and/or cream.
    

9. To ignite the pudding, warm 1-4 tablespoons brandy, pour over the pudding and set alight carefully.   If decorating with a piece of holly on top, wrap the stem in a small piece of foil.
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