IRIS BIGGS CHRISTMAS PUDDING

This Christmas pudding Recipe was given to Sheila by Iris in 1982 and we have used every year since. 42 years. It uses the usual fruits, but, the addition of Apricots and Prunes gives it a delicious flavour.

Give it a stir on Stir up Sunday!!

INGREDIENTS

110g plain flour
225g Soft breadcrumbs
half teaspoon nutmeg
half teaspoon cinnamon
half teaspoon mace
half teaspoon allspice
225g soft brown sugar the darker the darker the pudding
175g suet
110g glacé cherries chopped
175g mixed peel
110 dried apricots chopped
110g dried prunes chopped
175g currants
350g sultanas
550g raisins
1 medium carrot
1 large apple
110g blanched almonds finely chopped
1 lemon
1 orange
2 level tablespoon of golden syrup
half pint of beer
4 eggs
2 tablespoon sweet sherry
orange and lemon juice optional
a good glass of Brandy

METHOD

Mix together all the dried fruit, add a good slug of brandy. Let this stand covered for 2 days.

Then add all the other ingredients, grate the rind from the lemon and orange. If you like a moist pudding add the juice, and leave over night to mature.

Butter and flour your pudding basins. There are often queries about the number of puddings this mixture will make. I prefer a pudding that will slice perfectly, so press the ingredients together very hard, and this will make 3 large puddings (2 pint basins) If you prefer a lighter crumbly pudding fill them less tightly.

Fill the basins within an inch the top. Cover with greaseproof paper that as been greased on both sides, then foil, tied with string, across and round to make an handle.

Steam large puddings for 6 to 7 hours, smaller ones 4 or 5 hours. If you have not got a steamer use a large pan with an upturned saucer, allow the water to come to come half way up the basin. When the puddings are done, lift off the covers and replace with fresh ones.

Store in a cool dry place.

On Christmas Day re steam for 2 to 3 hours……Please NO Microwave.