Our Favourite Christmas Pudding
Makes 2 puddings, each feeding 8-
David Note
I make 4 smaller puddings) @ c. 1.5lbs (680g)each
This is an old North Country recipe for a dark, moist full-
Ingredients
4 oz (100 g) self-
0.5 teaspoon (2.5 ml spoon) salt
1 teaspoon (5 ml spoon) mixed spice
1 teaspoon (5 ml spoon) ground cinnamon
0.5-
0.5 teaspoon (2.5 ml spoon) ground cloves
8 oz (200 g) shredded suet
10 oz (250 g) fresh white breadcrumbs
grated rind and juice of 1 lemon and 1 orange
0.5lb (200 g) demerara sugar
0.5 lb (200 g) grated carrots
0.5 lb (200 g) grated cooking apples
12 oz (300 g) raisins
8 oz (200 g) currants
8 oz (200 g) sultanas
4 oz (100 g) mixed peel
4 oz cherries cut into quarters
2 oz (50 g) flaked almonds
2 tablespoons (2 X 15 ml spoon) black treacle
0.5 large wineglass Cointreau or brandy
4 lightly whisked eggs (size 4)
Method
Sieve the flour, salt and spice into a large mixing bowl. Add all the remaining dry
ingredients. Mix together thoroughly. Melt the treacle in a pan to make it a little
runny. Stir into it the lemon and orange juice and the Cointrea or brandy and finally
the eggs. Pour the liquid into the pudding mixture and stir thoroughly. Cover the
bowl with a cloth and leave until the next day. Butter two 2-
David:
I use a slow cooker to steam the puddings; this produces less steam and eliminates
the need for topping up with water. I also use this for re-