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Home Made Christmas Pudding
Be different and make your own Christmas Pudding.
Ingredients (12 - 16 servings)
5 fl oz Stout (Guinness is good)
3 Eggs, beaten
4 oz Self Raising Flour
4 oz Bread Crumbs
4 oz Suet
4 oz Brown Sugar
6 oz Raisins
6 oz Sultanas
6 oz Currants
2 oz Mixed peel
3 oz Glazed cherries
1 tsp Mixed spice
Small apple grated
Small carrot grated
Juice and rind zest from half an orange
Juice and rind zest from half an lemon
Greased bowl (3 Imperial pint, 60 fl oz in size), greaseproof paper, linen square (old cut up pillowcase or sheet)
In a large bowl, mix together all the dry ingredients (excluding the eggs and stout).
Add the beaten eggs and stout and mix thoroughly to form an even mixture.
Pour the mixture into the 3 pint bowl and level.
Cover with the greaseproof paper. This is best secured with elastic bands.
Place the full bowl centrally on the linen square then tie the opposite corners together on top of the bowl. This will form a handle to use to pick up the bowl.
Steam the pudding in a large pan for 10 hours.
Once steamed, allow to cool, remove the linen and the greaseproof paper and place in an airtight container until Christmas day.
On Christmas day, recover with new greaseproof paper and then the linen. Steam for a further 4 - 6 hours before serving.
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Back to main menu of issue No. 133 December 2011
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