English Christmas Pudding

by Carole Webster

Best made 3-4 months before Christmas.

6 oz plain flour

2 tsp ground mixed spice

1 tsp ground cinnamon

½ tsp grated nutmeg

3 oz suet

3 oz fresh white breadcrumbs

6 oz butter

6oz soft brown sugar

12 oz sultanas

8 oz raisins

8oz currants

3 oz chopped mixed peel

Grated rind & juice of 1 orange

2 eggs, beaten

4 oz brown ale

Mix all ingredients. Turn into a greased 3 pint pudding basin and cover with cheesecloth and aluminium foil. Steam for 6 hours.

Cool completely. Replace cloth and foil. Store in cool, dry place.

To serve, steam again for 2 ½ hours. Top with sprig of holly. Serve with hot custard or Brandy Butter.

              In years gone by, six pences or silver threepenny bits were wrapped in greaseproof paper and added to the pudding mixture. Swallow carefully!