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Christmas
Pudding with Brandy
| 8 ounces currants
4 ounces sultanas 4 ounces raisins 4 ounces chopped candied peel 1 ounces skinned and chopped almonds 4 ounces whole wheat flour ½ teaspoon salt ½ teaspoon grated nutmeg ½ teaspoon ground ginger 1½ teaspoons mixed spice 8 ounces brown sugar 4 ounces whole wheat breadcrumbs 8 ounces vegetable shortening 1 lemon, juice and rind 1 tablespoon molasses 5 tablespoons water and rum mixed Grease a 2 pint pudding mold and use a
large saucepan to hold the mold. Wash currants, sultanas and raisins in
warm water and pat dry. Put fruit in large bowl with candied peel and almonds.
Sift flour, salt and spices into bowl and add sugar, breadcrumbs and shortening.
Mix well then stir in lemon juice, rind and molasses with enough of the
water and rum mixture to make a soft mixture. Turn into the basin, cover
with waxed paper and aluminum foil and 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 and let pudding steam gently for 4 hours, watching
the water level and topping up with boiling water if necessary. When cooked,
cool the pudding and store in a cool dry place for up to 2 months. Before
serving, steam pudding again for 3 hours. Turn out onto a serving platter
and flame with brandy if you desire.
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