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Christmas Pudding/Plum Pudding

Ingredients

Fruit Mixture (make 4 days ahead) 450g Raisins 450g Sultanas 225g Currants 150g Grated orange peel 450g finely chopped GF suet 1 tsp Cinnamon ½ tsp Mace ½ tsp Nutmeg ¼ Ground Cloves ¼ tsp all spice ¼ tsp freshly black ground pepper 300ml Cognac Pudding 200g Sugar 75g Fresh GF Breadcrumbs 12 eggs, beaten 1 tsp Salt 240ml Scalded milk 240ml Sherry/Port 50ml Cognac Hard Sauce 300g Sugar 120g Butter, softened 60ml (4 tblsp) Brandy/Dark Rum Preparation method

1. Combine all fruit mixture ingredients in a bowl. Add 60ml Cognac cover tightly and refrigerate for 4 days, adding 60ml Cognac every day.

2. Soak the breadcrumbs in milk and sherry/port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly.

3. Put the pudding in buttered bowls/tins, filling them about 2/3 full. Cover with foil and tie it firmly with string.

Serves 12

By: Innovative Solutions UK Ltd

Notes

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner. It has its origins in medieval England, and is sometimes known as plum pudding.

If wanted add 2 cans of plums, drained, pitted and chopped to give even more flavour.

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4. Place in pans with approx. 3 inches boiling water. Steam for 6-7 hours.

5. Uncover and place in a preheated oven at 140°C/Gas Mark 1 for 30 minutes.

6. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

If being made in advance to re heat – Steam again for 2-3 hours and unmould. Sprinkle with sugar; add heated cognac. Ignite and bring to the table to serve with the hard sauce.