Christmas puddings
Yesterday I cooked this year’s Christmas puddings – a little later than I’d intended, but they should still be fine by Christmas.
Here are all the ingredients mixed together; they are: sultanas, currants, raisins, mixed peel, glacé cherries, chopped almonds, ground almonds, eggs, breadcrumbs, lemon peel & juice, orange peel & juice, mixed spice, cinnamon, brandy and stout. I use a recipe from Good Housekeeping Beginner’s Cookbook by Rosemary Wadey, which I’ve relied on since I bought it as a university student in 1984.
You have to steam the puddings for 7-8 hours. If, like me, you don’t have a proper steamer, you can suspend them with string in boiling water.
And here’s the result. Now just store it in a cool, dark place until Christmas…