- 2 lbs 8 ozs mixed dried fruit (Sultanas, Currants, Raisins, finely chopped Apricots, dried Cranberries) use your choice and combination.
- 4 ozs chopped candied peel
- 2 ozs chopped blanched almonds
- 2 ozs chopped walnuts
- 2 ozs plain flour
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 8ozs Demerara sugar
- 8ozs fresh white breadcrumbs
- Grated rind 1 lemon
- 4ozs shredded suet
- 4 large eggs
- 1 grated large Bramley cooking apple
- 1 grated large carrot
- ¼ pint of whiskey or Old Ale,
- 2 teaspoons Cross and Blackwell Gravy Browning (NOT gravy mix!!)
A big thanks to Margaret Armstrong for donating the Christmas pudding recipe. She told us: “This recipe was used by my maternal grandmother and mother, both of whom made Christmas cakes and puddings for family members and neighbours. I have now taken over the recipes and followed their tradition of making them for family and friends.”
Soak all the dried fruit, nuts and spices in a bowl with the whiskey or Old Ale and gravy browning. Cover and leave overnight, stirring occasionally.
- Sieve the flour into the above mixture and mix. Add the sugar, breadcrumbs, lemon rind and suet. Add the grated carrot and the grated cooking apple, stir well. Beat the eggs and stir well into the mixture.
- At this stage you may like to ask the children to stir the pudding mixture 3 times and make a wish (NOT for themselves)
- Grease the pudding bowl or bowls. This recipe will make 1 x 4 pint, 2 x 2 pint or 4 x 1 pint puddings. Cover with greaseproof paper then foil. Boil or steam for four to eight hours depending on size. Uncover and leave to cool. Re-cover with new paper and foil and store in a cool dry place.
- Steam or boil for a further 3 hrs on Christmas Day and serve with your favourite sauce.