GRANNIE ANNIE’S CHRISTMAS PUDDING

PREP TIME 20-30 MINS COOK TIME 4-6 HOURS MAKES I LARGE (1.5L BASIN) PUDDING (SERVES 10-12) OR 2 SMALL (600ML BASINS) PUDDINGS (SERVES 6 EACH)

INGREDIENTS

● 110g sultanas ● 110g currants ● 225g raisins or chopped muscatels ● 55g chopped mixed peel ● 110g self-raising flour

● 110g suet or vegetable suet* ● 110g brown sugar ● 110g breadcrumbs ● ½ tsp mixed spice ● 1 small carrot, peeled and grated finely ● 1 small apple, peeled and grated ● 2 eggs, beaten ● 1 orange, juice and rind

● 1 tbsp black treacle (or molasses or golden syrup) ● 3 tbsp brandy or rum (or other spirit)

METHOD

1 Mix all of the ingredients together and pack into 1 large (1.5L) or in two small (600ml) glass or earthenware basins.

2 Take a double sheet of baking or greaseproof paper several cm larger than the basin top. Make a 2cm pleat in the paper (to allow the pudding space to rise). Cover the top of the basin with the paper and tie tightly round the rim using cooking string.

3 Place in a pan large enough to contain the basin and add boiling water up to half the height of the basin. Place on the stove and bring back to the boil. Turn down the heat and simmer the pudding for 6 hours for the large pudding or 4 hours for the smaller ones. Ensure that the water is kept topped up during this time. ( Tip: adding a little vinegar to the water stops pans from discolouring).

4 Leave the pudding to cool overnight. Remove the greaseproof paper and then discard. Cover the basin again in the same way with fresh, pleated baking paper tied tightly. To store the pudding, wrap the whole basin in cling film or foil until it is ready to reheat.

5 To reheat, remove the cling film and foil, stand the basin again in boiling water and simmer for 2 hours. To serve, slide a palette knife around the edge of the pudding, place a plate over the basin and invert it onto the plate.