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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Christmas Pudding
Lots of people will say you need suet to make a good Christmas pudding. This recipe shows it's not true!
| 4oz | 120g | Raisins |
| 4oz | 120g | Sultanas |
| 4oz | 120g | Currants |
| 2oz | 60g | Chopped Peel |
| 1 | Grated Rind Of Lemon | |
| 2oz | 60g | Plain Flour |
| 1/4t | Mixed Spice | |
| 1/4t | Ground Nutmeg | |
| 1/4t | Ground Cinnamon | |
| 3oz | 80g | Breadcrumbs |
| 4oz | 120g | Butter |
| 4oz | 115g | Muscovado Sugar |
| 1fl oz | 30ml | Sherry Or Brandy |
| 1/2 | Lemon, juice of | |
| 2 | Beaten Eggs | |
| 1oz | 55g | Honey/Black Treacle |
| Pinch | Salt | |
| 3oz | 85g | Pine Kernels |
| 3oz | 85g | Brazil Nuts, Chopped |
| 3oz | 85g | Sweet Almonds, Chopped |
Makes a single 2 pint pudding
Mix the fruit with the peel and apple. Mix the flour, spices and breadcrumbs in a separate bowl and rub in the fat. Add the contents of this bowl to the fruit mixture. Mix this well. Now add the rest of the ingredients and mix very well.
Put the mixture in a greased bowl and cover with a sheet of greaseproof paper. The greaseproof paper should have a pleat folded into it. Now cover the top of the pudding with a cloth. Steam the pudding in a pan of boiling water for 5-6 hours.
Make sure that the water does not overflow the rim, and that the pan does not boil dry. Add boiling water from a kettle when needed. The pudding is best made in early Autumn and allowed to mature until Christmas. Steam the pudding for another 2 hours (at least) before eating on Christmas Day.