The recipe for Christmas pudding is often a tradition in the family, passed down from one generation to the other. If that is not your case, this recipe will live up to traditional Christmas expectations.
- Sift flour, spice and nutmeg and add to the bowl. Add breadcrumbs, sugar, suet, raisins, sultanas, citrus peel, nuts, grated orange peel, and sherry into a large bowl. Mix well.
- Add beaten eggs, almond essence and milk. Mix thoroughly, cover and leave it in a cool place for 6-8 hours, preferably overnight.
- Divide the mix between two greased pudding basins. Cover with greaseproof paper or foil, secure this makeshift lid very well.
- Steam for 6 hours - adding more water as it boils away - or for 3 hours in a pressure cooker.
- Once cooked, let the puddings cool down 15 minutes in their own containers, then turn down and allow to cool completely. Wrap in foil and store in cool, dry place until needed.
- To serve, unwrap, return to basins and steam for a further 2 hours. turn out and serve warm with brandy butter, custard or cream.
Christmas pudding can be prepared well ahead as it keeps for weeks. It can be stored in the same containers in which it was cooked.
Make individual Christmas puddings, being small, they will reheat quickly either by steaming or in he microwave. Reheat 1-1½ minutes at high in the microwave. Let them stand for 2-3 minutes before serving.