The Old Manor House Traditional Victorian Christmas Pudding

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• 1 lb raisins
• 8 ounces currants
• 8 ounces sultanas
• 2 ounces prunes, pitted and chopped
• 2 ounces citrus peels, finely chopped
• 2 ounces sliced almonds
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground mixed spice
• 1/2 teaspoon ground cinnamon
• 2 ounces ground almonds
• 1/4 teaspoon salt
• 12 ounces fresh breadcrumbs or 12 ounces cake crumbs
• 4 ounces soft brown sugar
• 1 lb butter, softened
• 6 large eggs, beaten
• 4 tablespoons brandy or 4 tablespoons rum
• 8 fluid ounces stout beer, such as guinness

Recipe

• 1 mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
• 2 work in the breadcrumbs, sugar and softened butter, mixing well.
• 3 stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. mix thoroughly until a soft dropping consistency has been achieved.
• 4 butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
• 5 cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
• 6 boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
• 7 you can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
• 8 remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
• 9 store in a cool place for up to 2 months, although i have kept these puddings for nearly a year!
• 10 on christmas day, boil or steam for a further 4 hours.
• 11 to flame the puddings: turn out the puddings onto a plate. heat up a tablespoon or two of brandy in a small saucepan until it is warm but not boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - be careful! pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
• 12 serve with brandy butter, rum sauce, custard or cream. don't forget the sprig of holly too!
• 13 each pudding serves 6 to 8 people.