Christmas Pudding
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 puddings weighing 2 kg/4 lb N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
250g/1/2 lb self-raising flour 250 g/1/2 lb fresh white breadcrumbs 250g/1/2 lb ground almonds
375g/3/4 lb sultanas 375 g/3/4 lb stoned raisins (muscatels) 375g/3/4 lb whole glace cherries
60g/2 oz chopped angelica 125g/4 oz crystallised apricots 125g/4 oz whole sweet almonds
125g/4 oz crystallised chestnuts 500g/1 lb Barbados sugar 375g/3/4 lb cold, hard, unsalted butter
6 eggs 1/2 litre/1 pint sweet brown ale such as barley wine juice and rind of 1 lemon and 1 orange
6 tbsp Benedictine (2 miniature bottles)



1 Grate the butter. Beat the eggs. Grate the orange and lemon rind and squeeze the juice and add to the beer and Benedicatine.
2 Combine all the dry ingredients and mix well with the liquids. Put into buttered basins, cover with foil and steam for 5 hours for the first steaming, and then a further 3 hours on the day of eating.

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