How to Make Any-night-of-the-week Christmas pudding

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Before you jump to Christmas pudding recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to christmas pudding recipe. To cook christmas pudding you need 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Christmas pudding:

1. Prepare of Waitrose brandy-soaked mixed fruits-make your own overnight.
2. Take of brandy.
3. Use of plain flour.
4. Provide of baking powder.
5. You need of fresh breadcrumbs (you can use white bread).
6. Take of dark brown sugar.
7. Use of ground cinnamon.
8. Take of freshly ground nutmeg.
9. You need of Grated zest of 1 lemon(or orange).
10. You need of shredded vegetable suet.
11. Get of cooking apple peeled and grated.
12. Provide of almond flakes.
13. Take of eggs beaten.
14. Take of Butter or vegetable spread for greasing.

Steps to make Christmas pudding:

1. Soak fruits overnight in brandy if using your own mix. I soaked them in 80 ml of brandy just as I start getting mix ready for extra alcohol..
2. Mix flour, baking powder, fresh breadcrumbs, sugar, spices, lemon zest, suet, apple and almonds in big bowl..
3. Add fruit and remaining juices to the flour mix.
4. Beat the eggs and add to mixture. Stir to mix well..
5. Prepare pudding basin: butter (use veg spread if preferred) a 1.2litre basin. Put disc of baking paper in the base.
6. Pour mixture in prepared basin.
7. Cover with a double sheet of baking paper and add two layers of foil on top. Tie all the layers with a secure knot and arrange handle to be able to lift pudding.
8. Place pudding in a large pan(I use my maslin pan which I use for preserves) and fill halfway with water. Cover with a lid and steam for 6 hours..
9. You may have to top water up every now and again as it evaporates..
10. After steaming lift pudding from the pan and let it cool completely. Remove foil and baking parchment and cover with new sheets..
11. Store in cool dark place for up to 6 weeks..
12. To reheat steam for 2 hours as before until piping hot. Invert pudding into large plate to serve.
13. I like mine with brandy sauce but everyone else at home will have it with custard instead..
14. To flame the pudding warm 100ml of brandy in a small saucepan but do not let it boil. Pour over the pudding and quickly ignite keeping at arms length..

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