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Citrus Christmas Pudding

Ingredients
 

3 oz plain flour, sifted
2 tsp ground mixed spice
1/2 tsp salt
4 oz fresh white breadcrumbs
3 oz light brown sugar
6 oz sultannas
6 oz currants
6 oz raisins
1 oz mixed peel
4 oz shredded suet
1 finely grated rind and juice
1 of 1 lemon & 1 orange
2 medium eggs, beaten
5 fl stout
2 tbsp orange liqueur or extra
1 orange juice




 
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Preparation
 
Place all the ingredients in a bowl and mix thoroughly. Spoon the
mixture into a greased 2 pint pudding basin. Cover with two rounds of
pleated greaseproof paper and tie securely with string. Cover with
pleated foil. Place the pudding on an upturned saucer in a large pan.
Pour enough boiling water into the pan to come halfway up the basin.
Cover and steam for 5 hours topping up with water when needed. Cool
and re-cover with greaseproof paper. Store in a cool dry place. To
serve, steam as before for 3 hours, then turn out onto a warmed
serving plate and flame with brandy if liked.

 

 
Servings: 8

 

 

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