I know it's only just October, but as a rule of thumb, it's about time to get your Christmas puds on the go.
I'm currently at my mums house in the country, and of course I had the baking bug. But unfortunately she doesn't have an oven, just a hob. So the only option was to steam something; Christmas puds were the perfect option. It's just a shame I can't taste it for another 2.5 months.
This recipe is for a traditional pudding; there really isn't much point in making it fancy, seeing as there's only two of us that will eat it. I suppose you can argue though, that there are a few differences, but it's much of a muchness.
Ingredients:
-2oz self-raising flour
-4oz shredded suet
-4oz breadcrumbs
-2 large eggs
-8oz soft, brown sugar
-10oz mixed, dried fruit
-8oz dried cranberries
-2oz chopped, mixed nuts
-1tsp cinnamon
-1tsp nutmeg/ginger
-75ml of stout
-A glug of brandy
You will also need a bowl for the mix, a pan to steam it in, a plate,tin foil and string.
This is part is simple: Measure out all your ingredients and mix them together in a large bowl/pan, making sure to make a wish when you stir. This is not to be done on heat.
You then need to pop the mix into your bowl of choice, place a plate over it to keep it air tight, cover in tin foil and wrap tightly with the string. Then, you need to bain-marie the pudding for 4hours. Make sure you keep topping up the water, as you don't want it burn! Once your 4hrs are up, take it off the heat, take the plate and foil off and let it cool down. Once cool, re-seal it and store it away until Christmas. You will then need to steam it again for a further 4hrs on the day of use.
When it's all done, you can then enjoy with brandy butter, brandy ice-cream or whatever else you fancy!
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