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

Recipe source: Everhot Christmas Pudding

Method

  1. 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
  2. In large bowl mix lemon rind, peel, fruit, breadcrumbs, suet, sugar, flour, spice, nuts and salt.
  3. Whisk together eggs, milk and sherry/barley wine.
  4. Stir egg mixture into the fruit mixture until both are well blended
  5. Spoon mixture into pudding basin
  6. Press mixture down
  7. Cover with greaseproof paper and foil and tie with string
  8. COOK IMMEDIATELY
  9. Lower basin into large pan
  10. Pour boiling water into pan to come halfway up side of basin
  11. Cover tightly, bring to boil and simmer for 15 minutes
  12. Transfer to bottom oven of your EVERHOT at 100 degrees with the shelf on the bottom set of runners for 8-10 hours.
  13. Lift out basin and allow to cool
  14. Recover with fresh paper and foil and retie with string
  15. Store for at least 6 weeks in a cool dark place
  16. To re-heat, simply re-steam but only leave in oven for 2-3 hours
  17. Run a knife around the inside of the bowl and turn out onto a warmed serving plate
  18. Serve with brandy butter/cream/fruit/crème fraiche or custard

Tips

Pudding may be flamed first if required

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