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Print this Recipe    Jill's Christmas Pudding

Christmas Pudding:

8 oz chopped suet
1 heaped teaspoon mixed spice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
4 oz self raising flour
1 lb soft brown sugar
8 oz white breadcrumbs
8 oz sultanas
8 oz raisins
20 oz currants
2 oz chopped almonds
2 oz mixed chopped peel
zest of 1 orange and 1 lemon
1 apple peeled. cored, and finely chopped
4 standard eggs
10 fl.oz stout (eg Guiness, or use a porter type stout)
4 tablespoons rum (use a dark, well flavoured one)

Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the
dry ingredients, and stir very well (it is best to use a very large
bowl). Cover the bowl and leave overnight.

Grease 2, 2 pint pudding basins and pack the mixture into them.
Cover with greasproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours Serve with Cumberland Rum

Cumberland Rum Butter

6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum

Blend butter and sugar, add rum slowly, and mix well. Pack into
moulds for serving and chill. Remove from 'fridge just before


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