Place the dried fruit and chopped peel into a bowl and cover in the brandy and stout. Cover with cling film and leave to soak overnight. Beat the eggs and sugar together and then fold in the flour, baking powder, spices, suet and salt. Add the milk, soaked fruit and almonds to this mix then fold in the breadcrumbs, lemon zest and juice. Place the mixture into a heatproof pudding basin, covered with a double layer of greaseproof paper and a layer of foil. Tie securely with string, and making a handle at the top. Steam or boil for around four hours, making sure not to undercook the pudding as the more you cook it, the darker the pudding you will get. Once ready, allow the pudding to cool and then remove the greaseproof and foil from the pudding basin and replace with new, making another string handle. Cover and keep in a cool place away from the light, for a minimum of three weeks. To heat your pudding through on Christmas Day, steam or boil for a further 2 hours. |
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