Christmas pudding

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This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England.

Ingredients

• 120g plain flour, sieved with
• 1 teaspoon baking powder
• 120g ground almonds
• 120g Muscovado sugar
• 120g breadcrumbs
• 180g shredded beef or vegetable suet
• 1 teaspoon mixed spice
• 1 teaspoon salt
• ½ nutmeg, grated
• 120g prunes, stoned and chopped
• 60g dates, stoned and chopped
• 120g raisins
• 120g sultanas
• 120g currants
• 120g mixed peel
• 60g glacé cherries, chopped and rolled in a little flour
• 3 eggs, thoroughly beaten
• 150ml stout
• 125ml brandy
• Juice of ¼ of a lemon

Method

1. Mix the dry ingredients, fruit and liquids separately, then mix all three together.
2. Leave to stand overnight in a cool place.
3. Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
4. Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
5. On Christmas Day, boil for a further 2 hours.

Serving suggestions

Serve with brandy/rum butter or sauce.

Chef's notes

• I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout.
• It is easier to chop the glacé cherries with scissors, rather than a knife.
• Every so often, pierce the pudding with a skewer and feed it with more brandy.