Christmas pudding to die for!
This pudding is really popular with all my family members, even those who ‘don’t like Christmas pudding’. It’s also vegetarian if you want to avoid suet.
Simon’s Christmas pudding
Makes 2 x 1 litre puddings
| 125g | Sourdough wholemeal breadcrumbs |
| 125g | Spelt flour |
| 60g | Dark brown or rapadura sugar |
| 125g | Unsalted butter |
| 60g | Shredded almonds |
| 850g | Dried fruit – chopped dates, prunes, apricots, currants, sultanas |
| 50g | Crystallised peel |
| 1 | Lemon, juice and grated rind |
| 1 | Orange, juice and grated rind |
| 150g | Grated cooking apple |
| 4 | Large eggs |
| 100g | Black treacle |
| 50-100ml | Dark ale, or Guinness |
| 75ml | Brandy or whisky |
| 4 tsp | Spice – mixed, cinnamon , ginger , nutmeg |
| 1 tsp | Salt |
| Mix dried fruit with brandy and soak 12 hours | |
| Melt the butter and treacle | |
| Beat eggs | |
| Combine all, add enough ale to make a dropping consistency | |
| Pour into greased bowls, with greaseproof paper then tin foil, tied | |
| Cook in pressure cooker for 2 hours (or steam for 3 hours, check the water regularly) | |
| Re-heat in pressure cooker, or steam for 1 hour before use | |