How to make a Christmas Pudding
4oz plain flour
¼ tsp salt
¼ tsp nutmeg
¼ tsp mix spice
4oz soft tub margarine (plus extra for lining the basin)
4oz soft brown sugar
4oz white bread crumbs
2 eggs (size 3), beaten
2 oranges, grated, rind and juiced
1 small apple, grated
2 tbsp Brandy
4 tbsp Guinness
2oz nibbed almonds
2oz glazed cherries
1oz chopped mixed peel
1lb mix dried fruit
Combine the brown sugar and margarine into a mixing bowl and mix into a smooth paste.
Add the sieved flour and breadcrumbs and mix well with a spoon.
Slice the orange in two halves and squeeze the juices using the Mason Cash Juicer. Grate the rind of the orange and add to the mixing bowl and stir.
Be careful to remove any pips from the juice before adding into the mix.
Add the almonds, nutmeg, mixed spice and salt into the mixing bowl and stir.
Crack two eggs into a small bowl and whisk with a fork few a few minutes until beat. Pour the beaten eggs into the mix and stir well.
Add the mixed peel, glazed cherries and mixed fruit and stir until the fruit is evenly spread in the mixture. Grate one small apple and add this to the mixing bowl.
Next add the Guinness and the Brandy and stir well. This will make the mixture quite moist. Your mix is now complete!
Carefully pour the mix into the Mason Cash pudding basin (the Heritage Pudding Basin works best for this) and smooth the top with a spoon.
Make sure to butter your pudding basin before pouring the mix as this will make it easier to remove after baking.
Take some baking parchment, cut to size and tie a piece of kitchen string around the rim of the basin.
The rim of the pudding basin is cleverly designed to hold the string in place whilst cooking.
Finally, put the pudding basin in a saucepan steamer and steam for approx. 6 hours. At this point, check the cake with a skewer. Once the skewer comes out clean, you’ll know your pudding is ready.
Once cooled, run a butter knife around the outside of the basin and place your serving plate on top of the bowl, face down. Then simply turn the bowl over (whilst holding the plate in place) and remove your bowl and serve.
If you have made before the day, allow the pudding to cool in the basin. Uncover the baking parchment and wrap a clean sheet of foil around the basin. This will keep in a cool, dry place for up to two weeks.