Christmas Pudding (boiled)
750g raisins
250g currants
250g sultanas
500g bread crumbs
200g figs (diced)
375g suet (or 300g dripping)
8-10 eggs
500g brown sugar
5 oz brandy (one wineglass)
1 tsp each nutmeg and cinnamon
Mix all fruit and dry ingredients then blend in eggs and brandy. I allow the mix to sit in the fridge for a few hours or even overnight to allow the brandy to properly infuse the fruit.
Form the mixture into balls (between 4 and 6 depending on the size you want) and coat lightly with flour.
Cut up some linen or canvas squares and tie up the balls – coat with more flour.
Place in a pot of boiling water making sure a string is tied to each for easy removal. If you use a pot with a thin bottom you will need to tie the string to the handle or something to suspend the puddings above the bottom or else they may burn.
Boil 4 to 5 hours.
If you are not serving immediately then store in the fridge (last for months) and either re boil or microwave to heat before serving.
I sometimes set these on fire before taking them to the table (use 30mls of brandy) for a stylie presentation 😀
