CHRISTMAS PUDDING
Steps:
- sift flour, baking powder add breadcrumbs, suet, ground almonds, soft dark brown sugar and spices mince prunes & carrots (medium grate) & add to mixture add dried fruit, mixed peel, apples, orange & lemon zest beat the eggs & stir into mixture with orange & lemon juice, rum, treacle, golden syrup & stout [approx 3kg (7lb) of mixture] leave in fridge covered with cling film for 1 week Cooking: butter & flour 4 x 1ltr (2lb) pyrex glass bowls fill with mixture 3/4 (ish) circle of greaseproof on top of mixture cover top of bowl with greaseproof and tie with string cover top of bowl with foil and tie with string steam for 6 hours store in cool dry place before serving steam for a further 2 hours for best results.
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