Cath’s Christmas Pudding Recipe

Before my mother-in-law passed away I agreed to continue the family tradition by using her recipe to cook the Christmas puddings she made each year for her two sons. I have all the ingredients ready to make the pudding this weekend.

Here are the ingredients:

8 ounces of flour

8 ounces of suet (I use butter)

8 ounces of dark brown sugar

8 ounces of bread crumbs (white bread).

2 and 1/4 of dried fruit (sultanas, seedless raisins and currants

1 ounce of crushed almonds

Juice of one lemon

I apple

1 carrot

3 large or 4 small eggs

1 heaped tablespoon of thick marmalade

1 heaped tablespoon of mixed spice and a pinch of bicarb soda

Alcohol or milk if necessary (for the cook?)

Directions

Mix all the fruit together and rinse it under running water for a few minutes. Add the grated apple, grated carrot and marmalade. Pour on alcohol of choice (brandy, sherry or fruit juice if preferred) and leave overnight. Then next day cream butter and sugar until soft and fluffy then beat in sugar until well combined. Add eggs one at a time, beating well with each addition. Fold in the fruit mixture and prepared breadcrumbs. Add the crushed almonds. Sift the spice, bicarb soda and flour and fold into the fruit mixture until the right consistency in reached.

Pour the mixture into two prepared pudding bowls and cover them with kitchen paper and tin foil. Place the bowls in large pots of water to steam for about four hours. Remember to keep topping up the water as it evaporates. They can be kept in the fridge once cooked and then reheat for a further two hours on Christmas Day. Serve with custard, cream and/or ice-cream.

Here are my puddings in the bowls and saucepans last Christmas πŸ™‚

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