90g/3oz white breadcrumbs
1/2 cup (45 g) plain flour
1/2 cup (125 g) 4 oz Demerara (raw) sugar
125g/4oz prepared suet
125g/4oz sultanas (golden raisins)
125g/4oz raisins
125g/4oz currants
3/4 cup (60 g) 2 oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
pinch of Bicarbonate of soda (Baking soda)
salt
2 eggs
1/2 cup (45 g) plain flour
1/2 cup (125 g) 4 oz Demerara (raw) sugar
125g/4oz prepared suet
125g/4oz sultanas (golden raisins)
125g/4oz raisins
125g/4oz currants
3/4 cup (60 g) 2 oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
pinch of Bicarbonate of soda (Baking soda)
salt
2 eggs
method
1. Mix all dry ingredients together in a bowl.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1½ pint/850ml bowl.
4. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on top of the pudding leave it, as it will be absorbed.
7. When cold, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1½ pint/850ml bowl.
4. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on top of the pudding leave it, as it will be absorbed.
7. When cold, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.
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