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Traditional Christmas Pudding
makes 3 1-1/2 pint / 855ml puddings

8oz / 227g self raising flour
4oz / 113g fresh breadcrumbs
4oz / 113g ground almonds
1-1/4lb / 567g soft dark brown sugar
6oz / 170g shredded suet
1lb / 454g currants
1lb / 454g sultans
1lb / 454g raisins
2 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp salt
6 eggs
1 orange
1 lemon
6 Tbs / 90ml brandy
1/2 pint / 285ml brown ale

Place the flour, breadcrumbs, ground almonds, sugar, suet, dried
fruits, spices and salt into a large mixing bowl. Mix them together
thoroughly. Beat the eggs in a separate basin. Grate the rinds
and squeeze the juice from the orange and lemon. Add the eggs,
fruit rinds and juices, the brandy and brown ale to the ingredients
in the bowl. Stir the mixture very well, ensuring that the ingredients
are thoroughly combined.

Grease three 1-1/2 pint / 755ml pudding basins. Fill them with the
mixture to within 1in / 25mm of the top. Cover each basin with a
circle of greaseproof paper, folded and tucked to allow for expansion
of the puddings. Cover the paper with an 18 in / 450 mm square of
muslin or foil. Tie a length of string several times around the
basin to secure the covers. Knot opposite ends of the muslin over
the top of the basin.

Place the puddings in a steamer or stand them in covered saucepans
of boiling water to come halfway up the sides of the basins. Steam
them for 6 hours, topping up the water if necessary.

Allow the puddings to cool. Remove the muslin or foil covers and
replace them with clean ones. Store in a dry, cool place. It is
not necessary to freeze the puddings.

Steam the puddings for 3 hours before serving decorated with a
sprig of holly and accompanied by brandy butter, brandy sauce or

Spiced Brandy Butter
6 servings

8oz / 227g unsalted butter
8oz / 227g caster sugar
1 tsp Schwartz Ground Cinnamon
3-4 Tbs / 45-60 ml brandy

Cream the butter and sugar together until mixture is pale yellow.
Add the cinnamon and brandy and blend thoroughly. Chill the brandy
butter in the refrigerator and serve with mince pies or Christmas
pudding. Brandy butter may be frozen for 4 months. Thaw in the

Note: The brandy butter that I had in England with Christmas
pudding used grated orange rind instead of cinnamon.


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