• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Traditional Christmas Pudding with Brandy Sauce

  • Recipe Submitted by on

Category: Vegetarian, Desserts, Christmas

 Ingredients List

  • 8 oz Currants
  • 4 oz Sultanas
  • 4 oz Raisins
  • 4 oz Chopped candied peel
  • 1 oz Skinned & chopped almonds
  • 4 oz Wholewheat flour
  • 1/2 ts Salt
  • 1/2 ts Grated nutmeg
  • 1/2 ts Ground ginger
  • 1 1/2 ts Mixed spice
  • 8 oz Brown sugar
  • 4 oz Wholewheat breadcrumbs
  • 8 oz Vegetable suet
  • 1 Lemon, juice & rind
  • 1 tb Molasses
  • 5 tb Water & rum mixed

 Directions

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.

Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in
large bowl with candied peel & almonds. Sift flour, salt & spices into
bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice,
rind & molasses with enough of the water & rum mixture to make a soft
mixture. Turn into the basin, cover with waxed paper & aluminum foil & put
basin into pot. Pour enough water into the pot to reach halfway up the
side of the basin. Bring to a boil, cover saucepan & let pudding steam
gently for 4 hours, watching the water level & topping up with boiling
water if necessary.

When cooked, cool the pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto a
serving platter & flame with brandy if you desire.

**NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to
3 months in the fridge.

Eaten many times by Stu Pickell

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?