Recipe by McCarthy

From 'Woman's Weekly' cook book published 1976 - Cook's Tip - Always try to make your Christmas puddings well in adance as this gives the rich fruit mixture ample time for all the delicious flavours to mature - Makes 2 puddings - two 2 1/2 pint pudding basins

Ingredients Nutrition

Directions

  1. Brush the bowls with melted fat.
  2. Put the raisins, currants, sultanas, mixed peel, shredded suet, sugar and chopped nuts into a bowl and stir them together. Sift the flour with the ground ginger, cayenne pepper and mixed spice and stir them into the other ingredients with the lemon rind and juice, carrot and breadcrumbs. Bind the mixture together with the eggs, barley wine and brandy and leave it covered.
  3. Next day, divide the Christmas Pudding mixture between the two bowls and spread the surface level. Cover the bowls with foil, making a pleat down the centre to allow the puddings to rise. Tie the coverings down with string and make a string handle across the top so that the puddings can be lifted from the steamer. Cook the puddings either in a steamer or in a pan of boiling water with water about halfway up the sides of the bowl. They will take 6 hours to cook and the water in the pan should be replenished with more boiling water when necessary.
  4. When the puddings are cooked, leave them to cool then re-cover them with greaseproof paper and fresh foil, again making a pleat in the covers. Store the puddings in a cool, dark, dry place until required.
  5. On Christmas Day, reheat the pudding by steaming it for about 3 hours.

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