Christmas Pudding Recipe
110g candied peel, chopped
110g plain flour
110g white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
150ml blackcurrant juice
Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.
Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.
Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.
Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.
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 for 5 hours, topping up water when necessary.
Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
To serve: steam for 2 hours and serve with cream or custard.