Now is the time to prepare your Christmas puddings. This is a traditional English recipe. Ingredients.. 8 oz chopped suet 1 heaped teaspoon mixed spice 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon 4 oz self raising flour 1 lb soft brown sugar 8 oz white breadcrumbs 8 oz sultanas 8 oz raisins 20 oz currants 2 oz chopped almonds 2 oz mixed chopped peel zest of 1 orange and 1 lemon 1 apple peeled. cored, and finely chopped 4 standard eggs 10 fl.oz stout (eg Guiness, or use a porter type stout) 4 tablespoons rum (use a dark, well flavoured one) Method.. Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the fruit, mixed peel, nuts, chopped apple then the zest. In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well ( it is best to use a very large bowl). Cover the bowl and leave overnight. Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with greasproof paper and pudding cloths, tied on with string. Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard. To reheat for eating, steam for 2 hours Serve with.. Cumberland Rum Butter 6 oz unsalted butter 6oz soft dark brown sugar 6 tablespoons dark rum Blend butter and sugar, add rum slowly, and mix well. Pack into moulds for serving and chill. Remove from 'fridge just before serving.
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