|  |  | The Christmas Pudding (suitable for vegetarians) |
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Today's Recipe Here is the recipe of our favourite pudding, the flavour improves with age, so it's time to get stirring.
Ingredients:
• 110g raisins
• 50g currants
• 110g Agen prunes (finely chopped)
• 175g sultanas
• 50g candied peel (finely chopped)
• 25g crystallized or stem ginger (finely chopped) |
Mmmh, nice. |
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• grated zest and juice of 1 lemon
• 110g molasses sugar
• 50g chopped walnuts
• 110g breadcrumbs
• 50g plain flour
• 1tsp ground mixed spice
• 1tsp ground cinnamon
• half tsp grated nutmeg
• quarter tsp ground cloves
• 1 pinch ground allspice
• 2 large free-range eggs
• 110g melted butter
• 5 tbsp whisky
• 3 tbsp ginger wine
• 2 tbsp Seville marmalade
• 2 to 4 tbsp whisky (for use later) |
Method:
1. Combine the dried fruits, candied peel, ginger, lemon zest, molasses sugar, walnuts, breadcrumbs, flour and spices in a large mixing bowl.
2. Whisk together the lemon juice, eggs, melted butter, whisky and ginger wine before adding to the ingredients in the mixing bowl. Add the marmalade and stir well until everything is combined.
3. Spoon the mixture into a 1.2 litre pudding basin. Cover with a double layer of pleated, buttered greaseproof paper, then with a double thickness of pleated kitchen foil.
4. Steam the pudding mixture for seven hours. Remove and leave to cool.
5. Remove the foil and greaseproof paper. Make several holes in the pudding with a skewer and pour on the additional whisky.
6. Wrap the pudding securely in clean greaseproof paper and foil and store in a cool dark place.
7. On Christmas Day, steam the pudding for a further two or three hours. |
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