This is one of my occasional food based blog posts! I meant to write it a couple of weeks ago but was busy with my stalls at local Christmas Fairs and didn't get round to it. I always make my own Christmas pudding, following a recipe which my Mum got from a magazine about 40 years ago - it's the perfect pudding in my opinion, and it can be made up to a week before eating which is useful, so I thought I would share it with the world!
It's meant to fit a 2 1/2 - 3 pint basin, but I don't have one of them so make two smaller ones.
Oh and it's all in imperial measurements...
Sieve together:
6oz self raising flour, 1/4 tsp salt, 1 tsp mixed spice
Add and mix well :
6oz suet, 6oz semolina, 6oz brown sugar, grated rind of one orange, 8oz each of sultanas, currants, raisins.
Beat together:
2 eggs, 2 level tablespoons warmed black treacle, 2 tbsp orange juice, 3 tbsp either whisky, brandy or rum (I use whisky)
Add all together and mix thoroughly. This can take ages!
Place in greased basin and cover with a circle of greased greaseproof paper. Cover whole basin with foil.
If using one large basin, steam for 7 1/2 hours. Don't forget to keep checking water level so it doesn't boil dry.
On Christmas Day, re-steam for an hour. Or microwave for a few minutes, which is what I do!
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| Christmas Pudding - ready to steam! |
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