Christmas Pudding
Emily Davenport
2; each pudding 8
40 minutes
452
British
Christmas
A rich and moist Christmas Pudding taken from The Dairy Book of Home Cookery.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- 110g (4oz) plain flour
½ tsp mixed spice
¼ tsp ground nutmeg
- 225g (8oz) breadcrumbs
- 200g (7oz) shredded suet
- 225g (8oz) dark soft brown sugar
- 350g (12oz) raisins
- 350g (12oz) sultanas
- 50g (2oz) chopped mixed peel
- 50g (2oz) walnut halves or blanched almonds, chopped
- Grated rind of 1 small orange
- 4 eggs, beaten
- 50ml (2fl oz) brandy or dry sherry
½ tsp almond essence
150ml (¼ pint) milk
Directions
- Sift flour, spice and nutmeg into a bowl. Add breadcrumbs, suet, sugar, dried fruit, peel, nuts and rind and mix thoroughly
- Combine with eggs, brandy or sherry, almond essence and milk. Mix well
- Divide between two greased and base-lined 1.25 litre (2 pint) pudding basins
- Cover with buttered greaseproof paper or foil. Pleat once to allow pudding to rise. Secure with string, using extra for a handle
- Place in a steamer over a saucepan of boiling water and cover. Alternatively, place on a metal trivet in a large saucepan and add boiling water to come half way up the sides of basin. Add pudding and cover
- Steam for 5-6 hours, replenishing water
- Remove from steamer, and leave until cold
- Cover with foil.
3 comments
Would love more recipes.
Thank you
Thank you for the recipe.
You can substitute the suet for butter