Keywords: parenting, baking with kids
Traditionally Christmas pudding used suet – mutton or beef fat. You do get vegetarian suet in the markets abroad but you can also use butter or the homemade alternative, which is palm oil, mixed with a little rice flour.
- 225g raisins
- 30g mixed peel
- 30g almonds
- 110g sultanas
- 60g flour
- ¼ tsp nutmeg
- ¼ tsp cinnamon powder
- ½ tsp salt
- 30g ground almonds
- 450g mutton fat or butter or palm oil mixed with a little rice flour
- 110g breadcrumbs
- 75g brown sugar
- 3 eggs
- 4 tbsp brandy (leave this out for the kids)
- 120ml milk
- 1 tbsp butter for greasing
- Chop the fruit, peel and nuts.
- Mix all the dry ingredients together.
- Gently blend the fat, breadcrumbs and sugar into the dry ingredients.
- Beat the eggs and fold into the mixture. Fold in the brandy and milk.
- Grease a large pudding basin, put a layer of greaseproof paper and grease again. Cover with a cloth and seal.
- Put the pudding basin into a pan half filled with boiling water and boil for 6 hours.
- Leave to cool.
- Remove the cloth and cover with greaseproof paper. Refrigerate until Christmas day or the day you wish to serve it.
- On the day, cook the same way for another 4 hours. Remove top paper turn out.
- Pour a generous amount of brandy over it, light and revel in your glory! Of course miss this step out if you are serving it up to the kids.
- Serve with brandy butter*: 100g unsalted butter, 100g sugar, 4 tbsp brandy, Grated rind of 1 large orange. Leave the butter out to soften. Mix the sugar and orange rind together. Beat in the brandy until it gets frothy. Mix well into the softened butter and refrigerate. (*Kids alternative is simply ice cream of plain cream)
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