- Measure the flour, sugar, suet and mixed spice into a bowl and stir to combine.
- Add the raisins, sultanas, currants and mixed peel, finely grate the orange and lemon rind into the bowl and stir to mix.
- Squeeze the lemon and orange juices into a saucepan, add the treacle and heat gently, stirring until combined then pour this into the mixing bowl.
- Break the egg into another bowl, add the whisky (or fruit juice) and beat together. Pour into the mixing bowl.
- Stir everything together well.
- Cover and leave the mixture to stand for at least 2 hours or overnight.
- Measure the top of 6 ramekin dishes and cut 12 circles of parchment paper to fit just inside the top of each.
- Rub some oil around the inside of the ramekin dishes.
- Divide the mixture between the dishes so they are three quarters full and smooth the top.
- Cover the top of each pudding with two of the prepared paper circles.
Cooking the Christmas Puddings in a Saucepan
- Cover the puddings with kitchen foil, tucking it in well around the outer rims.
- Stand the puddings in the bottom of a large pan and add boiling water until it comes half way up the ramekin dishes.
- Put the lid on the saucepan and simmer gently for 60 minutes. Lift the lid occasionally and add more boiling water to keep the level half way up the dishes.
- Once cooked, allow the puddings to cool without removing the kitchen foil and parchment.
- Store the puddings until required in a cool dark place for up to 1-3 months and re-heat to serve.
Cooking the Puddings in a Microwave
- Cover the puddings with a piece of cling film and cut a hole in the top for steam to escape.
- Cook on medium high (600 watts) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes
- Leave the puddings to cool completely.
- Remove the film, cover tightly with kitchen foil.
- Store in a cool dark place for up to 1-3 months and re-heat to serve.
To Re-Heat the Puddings in a Saucepan
- Remove the kitchen foil, check the puddings are in good condition and replace the parchment layer.
- Re-cover the dishes with kitchen foil, tucking in well at the outer rim.
- Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up to the ramekin dishes.
- Put the lid on the saucepan and simmer gently for 30 minutes.
- Carefully remove the puddings from the saucepan.
- Remove the kitchen foil and parchment and run a warm knife around the inside edges of the dishes.
- Put a warm plate on top of the ramekin dishes, carefully invert the puddings and let them slide onto the plate.
- Keep warm until serving.
To Re-Heat the Puddings in a Microwave
- Remove the kitchen foil and replace the parchment layer.
- Cover each pudding loosely with cling film.
- Cook each pudding on full power (800w) for 1 minute, leave to stand for 1 minute.
- Remove the parchment, run a knife around the edge of the pudding, place a plate on top of the pudding and invert them both.
- The pudding may take a few minutes to slide onto the plate.
- Add a sprig of a redcurrant or sprig of rosemary to the top of the pudding and serve with cream.
6 x large ramekin dishes, parchment, kitchen foil and cling film if microwaving, saucepan or frying pan with lid and 2 x mixing bowls