christmas pudding 1

peter jackson

peter jackson

21st November 2011

christmas pudding 1

this is for individual moulds

Ingredients

  • 1125g self raising flour
  • 1125g Breadcrumbs
  • 1125g suet
  • 2500g Dark muscavado sugar
  • 500g ground almonds
  • 5tsp mixed spice
  • 2 ½tsp mix spice
  • 2 ½tsp cinnamon
  • 750g stoned prunes
  • 750g grated carrot
  • 3750g mixed currants, sultanas, raisins.
  • 250g mixed peel
  • 10 green apples chopped
  • 5 oranges zested and juiced
  • 5 lemons zested and juiced
  • 1250g whole egg
  • 1.5L Stouts
  • 200g golden syrup
  • 200g black treacle
  • 750ml rum

Method

Cream together butter and sugar
Add eggs slowly, then the flour
Fold in rest of the ingredients.
Place in a big container, cover, store in the fridge for 1 week
put into well buttered and floured moulds.
Steam in steamer tray covered in cling film for 1 ½ hours. Allow to cool, demould, and store for a couple of months until needed.

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