Traditional English Christmas Pudding

Shop-bought Christmas puddings are an oddity to me, tasting neither Christmassy or puddingy! Luckily, I only need taste these manufactured monstrosities very occasionally in unsocial situations. This moist and luscious vegetarian/vegan/gluten-free pudding recipe has been handed down to me through three generations...obviously the original recipe contained suet, so I have adapted it slightly!
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. 

Serves 8

• 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

Put the dried fruits into a large bowl and soak overnight with the brandy/rum/sherry. 

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.