Recipes

A favourite Christmas pudding from Henrietta Green

Serving 5 x 450g/1lb puddings

    225g/8oz/1cup stoned prunes, chopped
    225g/8oz/1cup raisins, chopped if desired
    225g/8oz/1cup currants, chopped if desired
    225g/8oz/1cup sultanas, chopped if desired
    225g/8oz/1cup mixed candied peel, chopped
    115g/4oz cooking apple, grated
    115g/4oz/1cup blanched almonds, chopped
    grated zest and juice of 1 orange
    grated zest and juice of 1 lemon
    225g/8oz/2cups self-raising flour
    225g/8oz/1½cups breadcrumbs
    225g/8oz/1½cups shredded suet
    225g/8oz/1½cups soft brown sugar
    5ml/1teaspoon mixed spice
    5ml/1teaspoon cinnamon
    5ml/1teaspoon grated nutmeg
    5ml/1teaspoon ground ginger
    3 eggs, beaten
    300ml/½ pint/1¼cups stout
    70ml/4tablespoons rum
    extra rum for serving

Method

Mix together the chopped fruit and nuts and the orange and lemon zest and juices.

Sift flour into a bowl and add the breadcrumbs, suet, sugar and spices.

Add the mixed fruits to the bowl and mix thoroughly.

Whisk the eggs with the stout and rum. Pour into the mixture, and stir thoroughly until all the ingredients are well blended. This is hard work and could take at least half an hour.

Spoon the mixture into 5 x 450g/1lb greased pudding basins or an equivalent combination filling them to within 2.5cm/1in of the rim. Cover first with a layer of greaseproof paper and then with a layer of pleated foil, to allow the pudding to rise during cooking. Tie securely with string.

Steam the puddings for at least 6 hours; do not forget to top up the pan with boiling water. Remove and store in a cool dry place.

On the day, steam the pudding for a further 2-3 hours. Then turn it out and drench it in heated rum. Set it alight and bring to the table where it should be greeted with plenty of oohs and ahhs of anticipation.