Serves 4 (1 pudding)
20g glacé cherries, chopped
20g mixed peel
½ Bramley apple, grated
20g carrot, grated
2 tsp finely grated orange zest
40g prunes, stoned and chopped
50g plain flour
20g ground almonds
60g bread crumbs
50g soft dark brown sugar
75g proper beef suet
1 tbsp golden syrup
Pinch each of salt, mixed spice and cinnamon
Glug each of brandy, sherry and rum
4 tbsp stout
Here’s a Christmas pudding recipe from Neil Forbes of Cafe St Honore in Edinburgh. Neil says the secret is in the proper beef suet and the stout.
Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight.
Line a 2 pint pudding basin with muslin, leaving enough spare to tie at the top.
Add the rest of the ingredients to the bowl of soaked fruit and mix well.
Fill the lined pudding basin with the mix and tie up the muslin with a piece of string.
Gently steam the pudding for 2 hours in a lidded pot (water covering half the pudding basin). Don’t allow to boil dry.
Before serving, check that the centre of the pudding is piping hot.
Serve with brandy sauce or pouring cream.