🍲 Christmas Pudding II

Name: Christmas Pudding II
Total time: 7 h 30 min
Ingredients: ½ lb (225 g) raisins; ¾ lb (340 g) currants; ½ lb (225 g) sultanas; ½ lb (225 g) white granulated sugar (or less); ¾ lb (340 g) shredded suet (can be vegetarian; see note below); ½ lb (225 g) breadcrumbs; ¼ lb (110 g) crystallised peel; 2 tsp cinnamon; 2 oz (55 g) almonds, chopped but not too small; ⅓ cup (about 60 g) flour; ⅓ pint (about 190 ml) milk; 3 large eggs, beaten; Brandy; Juice and rind of 1 lemon; ⅓ nutmeg pod, grated

Cake & Sponge · 15 ingredients · 4 steps

Christmas pudding is a dessert served typically around the Christmas festive period and on Christmas day in the United Kingdom and other Commonwealth countries such as Australia, New Zealand, South Africa, and Canada. Outside of this festive period, it is known as a plum pudding which can have further recipe variations as well.

Preparation: 30 minutes Cooking: 7 hours Reheating: 2 hours8–123

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

½ lb (225 g) raisins
¾ lb (340 g) currants
½ lb (225 g) sultanas
½ lb (225 g) white granulated sugar (or less)
¾ lb (340 g) shredded suet (can be vegetarian; see note below)
½ lb (225 g) breadcrumbs
¼ lb (110 g) crystallised peel
2 tsp cinnamon
2 oz (55 g) almonds, chopped but not too small
⅓ cup (about 60 g) flour
⅓ pint (about 190 ml) milk
3 large eggs, beaten
Brandy
Juice and rind of 1 lemon
⅓ nutmeg pod, grated

Method

Mix all ingredients together, stirring well to combine.
Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string.
Steam for 7 hours, then cool and keep until Christmas Day.
To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker.

Where this came from. Adapted from Christmas Pudding II in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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