An Angel Hill Xmas: The Pud

By 21st December 2016by Chris Ince, Recipes

Ah, the Christmas Pud. Usually comes with the added danger of someone attempting to light it on fire (we do not endorse such behaviour). What better way to finish off a gargantuan meal than to tuck into a heavy pudding? Get it down you!

Christmas Pudding

150g Sultanas
150g Currants
150g Raisins
50g Mixed peel
50g Vegetable suet
1 Grated apple
150g Self raising flour
2tsp Mixed spice
100g Dark brown sugar
100g Minced dates
150g Fresh white breadcrumbs
1 Lemon, zested and juiced
3 Oranges, zested and juiced
3 Whole eggs
50ml Guinness
50ml Brandy
A 1.5L pudding base

Thoroughly mix all ingredients together then fill the greased pudding basin up to an inch from the rim, place a greased circle of parchment on top of the mix, then make sure the lid is on tightly and steam for 5 hours.

Christmas day
Put an upturned saucer in a deep saucepan, sit the pudding basin on top of the saucer and then fill the pan half full with boiling water. Cook for 1 hour. Serve and enjoy!