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Christmas Pudding


Course : Puddings
Serves: 1
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Ingredients:


4 ounces plain wholewheat flour

1 teaspoon baking powder

4 ounces pure vegetable fat

4 ounces dark brown sugar

1 pound mixed dried fruit

4 ounces candied peel -- chopped

4 ounces soft breadcrumbs

1 ounce flaked almonds

1 Medium grated rind of 1 orange

1 Medium grated rind of 1 lemon

1/2 teaspoon ground ginger

1/2 teaspoon grated nutmeg

1 1/2 teaspoons mixed spice

1 tablespoon black treacle

4 tablespoons whisky

5 ounces stout
 

Preparation / Directions:


1. Sift the flour and baking powder. Put the fat and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency (Don't forget to wish!). Allow to stand overnight.

2.Next day, put the mixture into a lightly greased 1.2L / 2 1/2 pint basin (or two 600ml / 1pt basins), cover with a circle of greased greaseproof paper and secure with foil or a pudding cloth. Steam for 6-8 hours.

3.Cool, then put a clean piece of greaseproof and new foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before servin

 

Nutritional Information:

1838 Calories (kcal); 6g Total Fat; (2% calories from fat); 20g Protein; 459g Carbohydrate; 1mg Cholesterol; 1224mg Sodium

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