IRIS BIGGS CHRISTMAS PUDDING

 

 

This Christmas pudding Recipe was given to Sheila by Iris in 1982 we have used every year since. 41 years. It uses the usual fruits, but, the addition of Apricots and Prunes gives it a delicious flavour. Give it a stir on Stir up Sunday!!

INGREDIENTS

110g plain flour

225g Soft breadcrumbs

half teaspoon nutmeg

half teaspoon cinnamon

half teaspoon mace

half teaspoon allspice

225g soft brown sugar the darker the darker the pudding

175g suet

110g glacé cherries chopped

175g mixed peel

110 dried apricots chopped

110g dried prunes chopped

175g currants

350g sultanas

550g raisins

1 medium carrot

1 large apple

110g blanched almonds finely chopped

1 lemon

1 orange

2 level tablespoon of golden syrup

half pint of beer

4 eggs

2 tablespoon sweet sherry

orange and lemon juice optional

a good glass of Brandy

METHOD

Mix together all the dried fruit, add a good slug of brandy. Let this stand covered for 2 days.

Then add all the other ingredients, grate the rind from the lemon and orange. If you like a moist pudding add the juice, and leave over night to mature.

Butter and flour your pudding basins. There are often queries about the number of puddings this mixture will make. I prefer a pudding that will slice perfectly, so press the ingredients together very hard, and this will make 3 large puddings (2 pint basins) If you prefer a lighter crumbly pudding fill them less tightly.

Fill the basins within an inch the top. Cover with greaseproof paper that as been greased on both sides, then foil, tied with string, across and round to make an handle.

Steam large puddings for 6 to 7 hours, smaller ones 4 or 5 hours. If you have not got a steamer use a large pan with an upturned saucer, allow the water to come to come half way up the basin. When the puddings are done, lift off the covers and replace with fresh ones.

Store in a cool dry place.

On Christmas Day re steam for 2 to 3 hours……Please NO Microwave.

 

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