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Christmas Pud

Ingredients

Traditional christmas pudding

This recipe does 2 x 1.2 litre puddings, so if you want only the one pudding, simply halve the quantities.

How to make Christmas Pudding

  1. Toast the almonds in an oven for 5 minutes or so. Mix all dry ingredients together. Beat the eggs; add lemon, orange, Steenbergs almond extract and stout. Make a well in the dry ingredients, pour in all other ingredients and stir thoroughly.
  2. Now make a wish! Cover and leave somewhere cool overnight.
  3. Turn into greased basins, cover with butter papers and a double layer of cloth.   Sneak a silver coin into the mixture; I wrapped a cleaned 20p or 50p piece in some baking paper and push it into the mix.  Tie securely with string going right round the bottom of the bowl to make a strong handle to lift the bowl.
  4. Steam for about 7 hours.
  5. On Christmas Day, steam again for about 1½ hours or until heated right through.
  6. To flame the Christmas pudding, place the cooked pudding on a plate with a decent curve.  Then warm 2 – 3 tablespooons of brandy or whisky (I use whisky) without boiling.  Pour over the Christmas pudding then set alight with a match, being very careful not to set yourself alight!

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