Christmas Pudding from the UK

At Christmas time in England we always had Christmas Pudding. The Victorians started a tradition burying a silver coin in the pudding mixture. This will bring good fortune to the person finding the coin in their serving off the pudding.

Serves 6-8

• 2 oz Plain Flour
• 1/2 tsp ground mixed spice
• 1/2 tsp grated nutmeg
• 1/2 tsp ground cinnamon
• 2 oz shredded beef suet
• 2 oz fresh breadcrumbs
• 2 oz soft light brown sugar
• 6 oz raisins
• 6 oz sultanas
• 1 oz mixed peel chopped
• 1 apple grated
• 1 carrot peeled and grated
• 1 oz blanched almonds chopped
• Grated rind and juice of 1/2 lemon
• Grated rind 1/2 orange
• 2 tsp treacle
• 2 1/2 fl oz barley wine
• 1 tbsp brandy 

                    

1. Grease a 2 pint ovenproof mixing bowl.
2. Mix all the ingredients together, cover and leave overnight in the refrigerator.
3. Spoon the mixture into the prepared bowl and don't forget to add the silver coin now.
4. Cover with wax paper and foil and secure with string.
5. Steam for 6 hours.
6. Cool and then remove the covers.
7. Turn out of the bowl and cover the pudding tightly with wax paper.
8. Store for at least one month in cool place.
9. To serve, uncover, place in bowl, recover and steam for two hours.
10. Serve with brandy butter, fresh cream or custard.