Christmas Pudding

Recipe from my great grand-mother. I still have it in my mother’s hand writing, on a very worn and fragile piece of paper and only gave it to one friend, whose husband made about 8 last year. Dan suggested I share, as he swears it’s the best pudding he has ever tasted. Leave to eat for a year, if you want. Or at Easter…………..

½ lb plain flour

½ lb bread crumbs

Small teaspoon salt

½ teaspoon each of cinnamon, ground ginger and mixed spice powder

2 ozs. chopped mixed nuts

1 dessertspoon baking powder

½ lb demerara sugar

½ lb raisins

½ lb currants

½ mixed peel

½ lb orange marmalade

½ lb butter (chopped up for convenience)

3 whisked eggs

1 lemon (rind grated and juice)

1 carrot grated

1 cooking apple chopped

Now the fun part:

½ pint of Guinness

Shot glass of Irish whiskey

All dry ingredients first. Then wet. It is very important that you let the your loved ones mix the Guinness and whiskey in and take three turns of the spoon to make a wish. EVERY YEAR

Butter small pudding bowls (makes 1 medium and 1 small and I use very old pottery ones. ) Butter grease-proof paper over bowl then tin foil and tie tightly leaving handle to remove from 8 hours boiling/steaming.

I put in large saucepan and boil/steam on a day off, constantly checking water level and adding to just half way up bowl. On Christmas, to serve hot, put in microwave at full power for 8 mins, or re-steam for hour.

Serve with nice brandy butter and cream