Mixed Fruit Christmas Pudding
ready in 18 h. 20 min.
- 1 ½ cups Golden raisins
- ⅔ cup raisins
- ⅔ cup Currants
- ¾ cup chopped Candied fruit
- 0.333 cup chopped, pitted Prune
- ⅜ cup dark beer
- 0.333 cup Brandy
- 2 eggs (beaten)
- 1 cup shredded Suet (shortening)
- 2 cups fresh breadcrumbs
- ¾ cup self-rising flour
- 1.333 cups dark brown sugar
- ½ tsp grated Nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp mixed, ground Spices (apple pie spice)
- ¼ tsp ground cloves
- 1 Orange (finely grated zest)
The wrapped pudding will keep for 3 months in a cool dark cupboard.
Place all the fruits in a large mixing bowl with the beer and brandy, cover and leave to soak overnight.
Next day, stir in the rest of the ingredients, stirring well to combine.
Spoon into a 1.2 litre (2 1/2 pint) greased pudding basin (leaving room for the pudding to rise) and smooth the top.
Cover with a lid or a double thickness of pleated greaseproof (waxed) paper, then
with a double thickness of pleated foil. Tie securely and place in a large pan.
Pour in boiling water to come about halfway up the basin. Cover the pan and cook for 6 hours, topping up with boiling water as needed. Make sure the water is always gently boiling.
Allow to cool completely in the basin, then wrap in fresh greaseproof (waxed) paper and foil.
Store in a cool, dark place until needed.
To reheat: steam the pudding as above for 2 hours.
Turn out on to a serving plate and decorate with a sprig of holly.