Christmas Pudding

Method

Christmas Pudding

1. In a large mixing bowl, combine the suet, flour, breadcrumbs, spices and sugar.
2. Now stir in all the fruit ingredients and mix well.
3. Into a separate bowl, pour the brandy and stout. Then beat in the eggs.
4. Pour the liquid over the mixture and mix thoroughly.
5. Cover and leave overnight.
6. Grease your pudding bowl (2 pint/ 1.2 litre) and then transfer the mixture into it, pressing it down well.
7. Cover the top with baking paper and tin foil, tying it tightly shut with kitchen string.
8. Boil for 8 hours, topping up the water from time to time.
9. Allow to cool. Replace the paper lid with a new one and store in a cool dark place.

Brandy Butter

1. Blend the butter and sugar until pale and creamy.Fold in ground almonds.
2. Add the brandy and mix.
3. Transfer to a dish, cover and refrigerate well.

On The Day

1. Steam the christmas pudding for 2 1/4 hours
2. Allow to cool slightly and carefully transfer to a plate and deacorate with a sprig of holly.
3. Heat the brandy well, pour over the pudding and light.
4. Serve immediately with the chilled Brandy Butter.

To Serve

Use Brandy to light the pudding and garnish with a sprig of holly.