Christmas Pudding or Plum Pudding as it is also called, is very traditional over here, sometimes a silver coin is put inside so that someone gets a surprise with their pudding, plus the chance of a broken tooth.
Its made with dried fruit etc and served with Brandy Sauce or Cream but I prefer hot runny Custard.
Christmas dinner would not be complete without the pudding!
:The Ingredients
To make 2 x 2 pound or 4 x 1 pound puddings
3 ounces of flour
5 ounces of bread crumbs
5 ounces of suet
1¼ pounds of mixed dried fruit
1 small orange
1 small lemon
1 small cooking apple
2 eggs
1 tablespoonful of treacle
½ teaspoonful of mixed spice
½ teaspoonful of cinnamon
½ teaspoonful of nutmeg
1 small carrot
6 ounces of sugar (brown or white)
4 ounces of candid peel
Pinch of salt
The Method of Mixture
Mix flour, bread crumbs, suet, and mixed dried fruit into a large bowl. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well. (Optional ingredient tablespoon of whisky or brandy).
Allow mixture to stand over night in a covered bowl.
Place mixture into well greased pudding bowls. Cover with grease proof paper and secure with string.
Pressure cook according to pressure cooker instructions.
Allow to mature for approximately one month before final serving.
The Serving
Warm through using a saucepan of water on a low heat for two hours approximately, being careful not to let any water enter the pudding or the saucepan to boil dry. DO NOT MICROWAVE.
The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight.
Ideally serve with a brandy or whisky sauce.
MAY I WISH ALL LEVERGUNNERS EVERYWHERE A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR
Whatever you do always give 100%........... unless you are donating blood.
