Granny's Christmas Pudding

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

Introduction

A light delicious traditional pudding, best served with hot custard, whipped double cream or brandy butter. Traditionally steamed on Stir up Sunday (second Sunday in November). Smaller versions can be made - I use a 180ml greased dairyole mould with a small circle of greaseproof paper on the bottom. Cover as per 1pt bowl. Cooking time is 3 hours and then 1 - 1 1/2 hours on the day of eating. Larger verisons - 2 pint sized bowl, prepare as before, steam for 8 hours and then 2 1/2 on the day of eating.

Ingredients

Serves: 4

8 ounces melted butter
10 ounces stale breadcrumbs
4 ounces all-purpose flour
½ teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon grated nutmeg
8 ounces turbinado sugar
5 ounces mixed peel
6 ounces candied cherries (quartered)
8 ounces golden raisins
1 pound raisins
3 ounces chopped nuts
1 medium grated carrot
6 large beaten eggs
2 tablespoons black molasses
⅖ pint strong ale

Method

Granny's Christmas Pudding is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sieve flour and spices into a huge mixing bowl. Add breadcrumbs and sugar, mix well. Add candied peel, cherries, golden raisins, raisins, nuts and grated carrot. Mix well.

Add beaten eggs and treacle, mix well then add cooled melted butter, mix well; and the beer and mix well.

Cover bowl with cling film and leave in the fridge overnight.

Mix for a final time. Let each member of the family stir and make a wish. Divide between 4 x 1 pint greased pudding basins.

Cover with a pleated sheet of greaseproof paper, then with a pleated sheet of aluminium foil, and secure with a large piece of string.

Steam for a minimum of 4 hours.

Cool slightly in the bowl, turn out onto a wire rack.

When cool cover with clean greaseproof paper and aluminium foil.