All things sweet ..................

  Christmas Pudding
Traditionally cooked with a silver sixpence in it  for good  luck for the person who finds it (and doesn't break a tooth!)
Served with cream, brandy butter or brandy sauce.
Ingredients : Serves 6-8

• 225g/8oz golden   caster sugar
• 225g/8oz suet (not available in the shops here so I substitute by freezing 225g block of butter then grate it into the mixture)
• 340g/12oz  sultanas
• 340g/12oz   raisins
• 225g/8oz   currants  (if you can't get currents substitute some dried cranberries or chopped figs and dates)
• 110g/4oz candied peel, chopped, can include cherries
• 110g/4oz  plain flour
• 110g/4oz fresh white  breadcrumbs
• 55g/2oz flaked almonds
• 1 lemon, zest only
• 5  eggs, beaten
• 1 level tsp ground  cinnamon
• 1 level tsp mixed spice
• 5g/1 level tsp freshly grated   nutmeg
• pinch of   salt
• 150ml/5fl oz   brandy or rum

Method

1. Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day. The puddings will keep well  - months in a cool   dry place.
7. To serve, steam for 2 hours  or reheat in Microwave (check your instruction book usually 4 or 5 mins is enough)
8. Turn out the pudding onto a flame proof serving dish, pour over a tablespoon of brandy and light.   This is said to burn off any excess fat but be careful and keep the children away!    Serve with brandy butter, rum sauce, cream or homemade custard.

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