Michael Caines shares his mother’s Christmas pudding recipe
Makes 1 pudding
- Raisins 450g
- Currents 450g
- Sultanas 450g
- White Breadcrumbs 225g
- Flour 225g
- Mixed Peel 60g
- Brown Sugar 225g
- Baking powder 1tsp
- Beef Suet 450g
- Nuts 30g, chopped
- Salt 6g
- Ground gnger ¼ tsp
- Nutmeg grating of
- Eggs 3
- Sherry 40ml
- Brandy 40ml
- Lemon 1, juice of
- Milk to bind
- Mix together all of the dry ingredients.
- Stir in the beaten eggs, then the sherry, brandy and lemon juice.
- Add enough milk to make the mixture fairly stiff.
- Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
- Steam for 8 hours and then leave to cool and store.
You will need
- Raisins 450g
- Currents 450g
- Sultanas 450g
- White Breadcrumbs 225g
- Flour 225g
- Mixed Peel 60g
- Brown Sugar 225g
- Baking powder 1tsp
- Beef Suet 450g
- Nuts 30g, chopped
- Salt 6g
- Ground gnger ¼ tsp
- Nutmeg grating of
- Eggs 3
- Sherry 40ml
- Brandy 40ml
- Lemon 1, juice of
- Milk to bind
Method
- Mix together all of the dry ingredients.
- Stir in the beaten eggs, then the sherry, brandy and lemon juice.
- Add enough milk to make the mixture fairly stiff.
- Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
- Steam for 8 hours and then leave to cool and store.
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