Christmas Pudding
Ingredients:
Finely grated rind of 1 lemon
3 oz chopped mixed peel
8oz raisins
8oz currants
8oz sultanas
8oz suet
8oz fresh breadcrumbs
8oz soft light brown sugar
3oz plain flour
½ level teaspoon mixed spice
¼ level teaspoon salt
¼ pint medium sherry – this may be barley wine or a mixture of both. If a mixture use more barley wine than sherry
4 fl oz milk (full cream)
2 large eggs
2oz almonds roughly chopped
Method:
Base line and grease a pudding basin – either 2 x ¾ pint/1.6 litre OR 1 x 4 pint/2.3 litre round mould
In large bowl mix lemon rind, peel, fruit, breadcrumbs, suet, sugar, flour, spice, nuts and salt.
Whisk together eggs, milk and sherry/barley wine.
Stir egg mixture into the fruit mixture until both are well blended
Spoon mixture into pudding basin
Press mixture down
Cover with greaseproof paper and foil and tie with string
COOK IMMEDIATELY
Lower basin into large pan
Pour boiling water into pan to come halfway up side of basin
Cover tightly, bring to boil and simmer for 15 minutes
Transfer to bottom oven of your EVERHOT at 100 degrees with the shelf on the bottom set of runners for 8-10 hours.
Lift out basin and allow to cool
Recover with fresh paper and foil and retie with string
Store for at least 6 weeks in a cool dark place
To re-heat, simply re-steam but only leave in oven for 2-3 hours
Run a knife around the inside of the bowl and turn out onto a warmed serving plate
Serve with brandy butter/cream/fruit/crème fraiche or custard
Pudding may be flamed first if required