This Christmas Pudding is gorgeous… give it a try!!
Main Ingredients.
110g Breadcrumbs
225g Suet
225g Ruscavado Sugar
110g Flour
Pinch Baking Powder
1teasp Mixed Spice
1/2 teasp Nutmeg
1/2teasp Cinnamon
300g Currants
300g Raisins
200g Minced Prunes
110g Mixed Peel
2 Carrots, grated
125ml Guinness
25ml Rum
5 Eggs, beaten
1 tablesp Black Treacle
55g Ground Almonds
1 Orange Juice and zest
1 Lemon Juice and zest
3 apples skin off, grated/chopped
2tablesp Golden Syrup
Pinch salt
Main Instructions
In a mixing bowl, mix all the dry ingredients, stir in the eggs, rum and stout and mix well and leave overnight.
Grease a 2 pint pudding basin and spoon the mix into the bowl and place a round parchment on top and secure with string, useful when lifting in and out of pot.
To steam, place an upturned bowl in a large pot and cover the bottom of your pot with water, you want to steam the pudding not cook it so it is important for your pudding bowl mix to sit raised from the bottom of the pot. At the restaurant we use a brick.
On a medium heat steam the pudding for 2 hours constantly topping up with water and ensuring the lid is securely in place.
Once cooked, let cool and clingfilm up and place in a cool cupboard ready for use on Christmas day.
Source: NIGoodFood.com
