Tuesday, 28 October 2008

Lambert Christmas Pudding

This is Jonathan's mum's recipe for Christmas pudding. I think I have halved the amount of everything as it made such a huge pudding and I find that not many people eat it anymore. But it will keep for years!

2oz Flour (plain or self raising!)

4oz breadcrumbs

1 tsp grated nutmeg

1 tsp mixed spice

1 tsp cinnamon

2oz chopped almonds

2oz soft brown sugar

1 tbsp black treacle

2 eggs

3 tbsp brandy or rum

4 oz sultanas

4 oz raisins

4 oz currants

2 oz chopped prunes

2 oz chopped crystallized peel

1 medium apple, grated

4 oz shredded suet

grated rind 1/2 lemon

1/4 pint old ale

Sieve together the flour and spices, add the suet, breadcrumbs, lemon rind, sugar, nuts and dried fruit.

Warm the treacle in a pan until it becomes runny, add the rum, ale and lemon juice.

Pour over the eggs and mix together. Add to the dry ingredients, mix thoroughly.

Cover and leave to stand overnight. Add a little milk if the mixture has stiffened.

Pre-heat the slow cooker for 20 minutes. Turn the mixture into a buttered pudding basin - selecting a basin which comfortably fits in the slow cooked without raising the lid. Cover with foil. Stand the basin in the slow cooker and add enough boiling water to come 2/3 of the way up the sides of the basin. Cook on high for 13 hours.

Allow to become cold, remove foil and recover with greaseproof paper and fresh foil. re-heat in slow cooker as above for 5 hours.

I would assume that this could be cooked on the hob or in the oven standing in water to allow it to steam.

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