Aunt Mary’s Christmas Pudding Recipe
Requires
4 oz (of each) Sultanas, currant, raisins
3oz Dark Brown Sugar
4 oz Suet
6oz Fresh bread crumbs
3oz Self raising flour
2 Eggs
2 Tbs Golden syrup
4Tbs Milk
½ tsp Bicarbonate Soda
½ tsp Mixed Spice
Booze
A pinch of salt
Make this pudding mixture a month before Christmas day
Method:
- Lightly grease a pudding basin.
- Mix together all the dry ingredients.
- Stir in the eggs and booze and mix well.
- Spoon the mix into basin. Put a circle of baking parchment and foil over the top and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
- Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
- Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
- Once a week add a cooking syringe filled with 2 oz of whiskey to the pudding.
- On Christmas Day Steam for 2 hours and serve with brandy butter.