I can only hope that my children will pass it onto the next generation.
Make the pudding at least a two or three weeks (preferably longer) before Christmas and store in a cool, dark cupboard until needed.
- 100g/4oz currants
- 100g/4oz raisins
- 100g/4oz sultanas
- 4 tbsp brandy/rum/sherry
- 50g/2oz plain flour or GF flour
- 50g/2oz fresh wholemeal breadcrumbs or GF breadcrumbs
- 100g/4oz vegetarian suet or softened butter
- 100g/4oz dark soft brown sugar
- 2 medium eggs or equivalent egg replacer
- 2 eating apples, peeled and grated
- 1 medium carrot, peeled and grated
- 1 lemon or ½ orange, zest and juice
- 1 tsp mixed spice
Add all of the other ingredients and mix together.Spoon into a greased 1 litre/2 pint Pyrex pudding bowl.
Cover the bowl with a layer of greaseproof paper and a layer of baking foil.
Tie securely with string (around the edge of the bowl).
Steam in a pan half-filled with water (simmer with the lid on) for 3 hours, on a low heat. Top up with water as needed.
Cool and store in a cool dark place.
On Christmas day, reheat the pudding, by steaming for an hour as above, or remove the foil and paper and replace with pierced cling film - microwave on medium-low for around 5-10 minutes, or until piping hot.
Remove foil/paper/film and turn out onto a warm plate.
Make an indent in the top of the pudding, using the back of a spoon.
Pour some slightly warmed brandy over the top.
Stand well back and light before serving!
Serve with brandy butter, custard, cream or ice cream.Pin It