Christmas Pudding

Serves: to serve 6-8

Prep Time: 45 Minutes + waiting

Cook Time: 6 Hours

Ready In: 6 hrs 45 mins
+ waiting

8 oz - golden caster (superfine) sugar

8 oz - vegetarian suet

12 oz - sultanas

12 oz - raisins

8 oz - currants

4 oz - chopped candied peel

4 oz - plain flour (all purpose flour)

4 oz - fresh white breadcrumbs

2 oz - flaked almonds

1 - lemon

5 - eggs

1 level teaspoon - ground cinnamon

1 level teaspoon - mixed spice

1 level teaspoon - freshly grated nutmeg

pinch - salt

5 fl oz - brandy (or dark rum)

Grate (shred) the zest off the lemon then mix together all the dry ingredients (golden caster sugar, vegetarian suet, sultanas, raisins, currants, chopped candied peel, plain flour, fresh white breadcrumbs, flaked almonds, lemon zest, ground cinnamon, mixed spice, freshly grated nutmeg and a pinch of salt). Beat the eggs then stir them into the dry mix along with the brandy. Mix well.
Using a little butter or margarine, lightly grease 4 x 1 pint (600ml) or 2 x 2 pint (1.2 litre) pudding basins. Spoon the mix into the basins. For each basin, cut a circle of baking parchment (also known as bakery paper - but NOT wax paper or greaseproof paper, since this will smoke in the oven) and a circle of aluminium foil about 4" (5cm) bigger in diameter than the top of the basin. So, for a basin that is 7" (17.5cm) in diameter at the top, you would cut circles that are 11" (27.5cm) in diameter. (If you have a muslin cloth, you can use this instead of the baking parchment.)
Place a circle of baking parchment and then a circle of foil over the top of each basin, fold the sides down and tie securely round the top edge of the basin with string. Place the basins in a large steamer of boiling water and cover with a lid. Boil gently for 5-6 hours, topping the boiling water up from time to time, as necessary.
If you do not have a steamer, put the basins in a large pan on top of inverted saucers on the base. Pour in boiling water to come one third of the way up the sides of the pudding bowls. Cover and steam as before.
Remove the puddings from the steamer and allow to cool, then change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
To serve, steam for 2 hours and serve with Brandy Butter, rum sauce, cream or custard. (You can microwave Christmas Puddings to reheat them, but checking that they are hot right the way through is not easy!)
Traditionally, Christmas Puddings are ignited. Just warm up three tablespoons of brandy in a pan, pour it over the pudding and (carefully) put a match to it.