Christmas Pudding
Combine in a large bowl:
210g chopped nuts
2 cups fresh white breadcrumbs
1 1/2 cups mixed dried cherries/fruit (I used a mix of currants, sultanas and raisins)
3/4 cup grated carrot
3/4 cup muscovado sugar
1/2 cup chopped prunes
1/2 cup chopped figs (figs were too expensive, so I used dates)
1/2 cup flour
125g chilled, grated butter
Beat together the following in a separate bowl:
1/2 cup guinness (I used a mix of Cooper's Stout and brandy, and actually soaked the fruit in it overnight. It's not really necessary, but I want a boozy pudding)
4 eggs
1 Tb golden syrup
grated rind of a lemon and an orange
Combine the two mixtures, and add:
1 tsp mixed spice
1/2 tsp ginger
Grease and line the base of a pudding basin, and fill with the mix. Cover with two layers of baking paper and one of tinfoil, and tie a piece of string around the rim. If you can, tie another piece across the top so you have a handle for lifting it out of the pot.
Place a large pot on the stove, and fold up an old tea towel and place it in the bottom. Place the basin so it sits on top of the tea towel (this stops the bottom of the pudding from overcooking - you could use an upturned saucer instead). Fill the pot with boiling water until it is filled just below the rim of the basin. Cover, turn the heat to low, and boil for 3 hours.
To store, remove from the water and allow to cool. Keep it in the fridge, or in a cool dry cupboard. If you like, you can open the covering and pour brandy on the pudding every now and then :)
To reheat, do the same boiling thing for another three hours. Turn onto a plate, and serve hot with brandy butter and/or cream and/or custard.
And now I leave it in the fridge for a week, and pour brandy over it every day.... I wish someone would do that to me :(
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