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It’s the last day of my Christmas Recipe’s today, which means tomorrow is Christmas Eve! yay!………I have really enjoyed this series but it has made me even more hungry than normal putting it together! I hope you have found it useful, do let me know if you try out any of the recipes yourself.
So far I have brought you Christmas Canapés , Chestnut and mushroom Stuffing, Brussels Sprouts and Provencal New Potatoes. And today we have the queen of all christmas deserts the Christmas Pudding!
I’d like to say a huge thank you again to thanks again to PJ Taste for the recipes, and also for making me my very own Christmas pudding which we picked up yesterday, my oh my am I looking forward to eating that on Sunday!
So today the last recipe in the series.
You will need
8 oz moist sugar (use soft brown )
8 oz chopped suet – we used Rivelin Valley beef suet
8 oz sultanas cleaned
8 oz raisins halved and stoned – we used Sheffield wild plums which had been frozen and increased the quantity to 16oz
4 oz currants washed and dried
4 oz shredded mixed candied peel – Cut your own or use ready cut
4 oz of plain flour – Carr house Farm Spelt Flour
4 oz breadcrumbs
2 oz almonds blanched and shredded
the grated rind of a 1 lemon
a salt spoonful of nutmeg grated
half a teaspoon of salt
quarter pint of milk
1 small wineglassful of brandy (optional)
Mix all the dry ingredients together, stir in the well beaten eggs, milk and brandy.
Turn the mixture into 2 well greased basins, and steam for 5 to 6 hours.
(If not other wise stated photo credit to PJ Taste)