Christmas pudding

Sarah's neighbour's recipe. Serves 10.

• 227g sugar (soft brown)
• 227g currants
• 227g sultanas
• 227g raisins
• 227g breadcrumbs (white)
• 1 carrot, grated
• 1 apple (bramley), grated
• 2 tsp marmalade
• 170g suet, shredded
• 1 orange, zest and peel
• 1 lemon, zest and peel
• 113g mixed peel
• 2 tsp treacle
• 1 tbsp flour (plain)
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp mixed spice (allspice, cloves, star anise, cardamom, ginger)
• 32 ml brandy
• 2 eggs
• milk

T-7days

1. Mix all ingredients well (except milk/eggs) and leave overnight

T-6days

2. Beat the eggs and mix those in.
3. Add milk to moisten (but it should still be a thick paste, not sloppy)
4. Transfer to a basin and cover with greaseproof paper and foil.
5. Steam for 8 hours.

T-2hours

6. On christmas day, steam for another 2 hours.
7. Turn out into a large serving bowl.

Presentation

8. Stick a sprig of holly in the top as decoration.
9. Glug some brandy on top, turn the lights off, and light the brandy with a match.
10. Baste the pudding with flaming brandy until all the alcohol is burned off and the flame goes out.
11. Serve with custard custard or brandy cream.

Steaming

I place some ramikins into the bottom of a large saucepan, and place the basin on top of those. If you have a steamer, use that instead. Regularly top it up with boiling water, so the water is just below the tops of the ramikins. Don't let it boil dry!