Christmas is less than 6 weeks away so it’s time to start the Christmas baking – this week Anne Neary is making her Christmas Pudding…
- 225g/8oz breadcrumbs
- 225g/8oz butter melted
- 225g/8oz brown sugar
- 55g/2oz plain flour
- 3 eggs
- 340g/12oz sultanas
- 340g/12oz raisins
- 55g/2oz ground almonds
- 55g/2oz chopped walnuts
- ½ tsp mixed spice, nutmeg, cloves and ginger
- ¼ pt barley water and Guinness or all Guinness
- 1 lemon juice and rind
- 1 orange juice and rind
- 1 cooking apple peeled and grated
- 1 carrot peeled and grated
Mix all the dry ingredients together in a large bowl and stir well.
Mix the Guinness, juice, eggs and butter in a separate bowl. Mix well and add these to the dry ingredients mix well and leave for 24 hours
Next day grease and base line 2×2 pt pudding bowls and divide the mixture between both. Cover with a layer of greaseproof paper and tin foil and secure well with a string.
Place the bowls in a large pot and fill with boiling water two thirds of the way up.
Steam for approx 7 hours and make sure you keep an eye on the water.
Take out of water and when cold place fresh greaseproof on top. You can feed with a little whiskey each week.
Brandy butter with a hint of orange
- 225g/8oz unsalted butter
- 225g/8oz icing sugar
- 1 tbsp brandy
- 2 tsp grated orange rind
- 1 tbsp boiling water
Place the unsalted butter and icing sugar in a bowl beat until creamy then add brandy and beat.
Finally add grated orange rind and boiling water and beat for 2 minutes more.