Holidays: Christmas Pudding by Recipe Cottage

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	Christmas Pudding

		CHRISTMAS PUDDING 70 g (2 1/2 oz) self-raising flour 70 g (2 1/2 oz) shredded suet 70g (2 1/2 oz) fresh white breadcrumbs 70 g (2 1/2 oz) currants 112 g (4 oz) sultanas 112 g (4 oz) raisins 70 g (2 1/2 oz) soft dark brown sugar pinch of salt 1/4 tsp mixed spice 28 g (1 oz) mixed peel, chopped 28 g (1 oz) glace cherries, chopped 1/2 carrot, peeled and grated 2 eggs, beaten grated rind and juice of 1/2 orange 1 tbsp black treacle 4 tbsp stout or Guiness Grease a 1 litre (2pt) pudding basin. Mix the flour, suet, breadcrumbs, dried fruit, and sugar together in a large bowl. Stir in the salt, mixed spice, mixed peel, glace cherries and carrot. Mix together the eggs, orange juice and rind, the stout and the black treacle and add to the dry ingredients to give a soft dropping consistency. Place the mixture into a prepared basin, cover with the lid made of greaseproof paper. Steam for 7 hours, remembering to top up the saucepan as necessary, to avoid boiling dry. Remove the basin from the pan and leave to cool. Re-cover with fresh greaseproof paper and store in a cool dry place for at least 6 weeks. Steam for 3 hours before serving. Serve with brandy butter or fresh cream.