Christmas Pudding

Method

 

1. Mix together the raisins, sultanas, currants, dates or prunes, mixed peel almonds, flour, sugar, grated lemon rind, mixed spice and cinnamon.
2. Stir in the melted butter, eggs and  fruit juice.
3. Mix well and leave to stand for at least 2  hours or preferably overnight.
4. Grease the sides of a 1lt/2pt pudding basin and cut two circles of greaseproof paper to   the diameter of the top. 
5. Stir the mixture again then press it  into the prepared 1lt/2pt pudding basin.
6. Cover the top of the puddings with the greaseproof paper circles.
7. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim.
8. Place the pudding basin in saucepan then fill with water until it is half way up basin.
9. Put the lid on the saucepan and boil for 5 hours (or see pressure cooker instructions if you have one).
10. Carefully remove the pudding and cool without removing the foil or greaseproof.
11. Store the pudding until required.
12. Before eating, remove and refresh the greaseproof and foil layers.
13. Place the pudding basin in saucepan then fill with water until it is half way up basin.
14. Steam for a further three hours.
15. Put a plate on top of the pudding bowl and carefully invert the pudding.
16. Serve warm.

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Temperature & cooking time:
Simmer on hob for 6 hours then for 2 hours

Dietary status:
Without Soya, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.