The Best Christmas Pudding - Probably

The traditional Christmas Pudding is a little too rich and fruity for many tastes. With that in mind, I have experimented over several years and come up with a delicious alternative recipe. It is also perfectly possible to prepare this pudding as late as Christmas Eve, or as early as October - it tastes great from the oven freshly baked, or keeps well in a cool, dry place.

To make a 2pt pudding:

100g Self Raising Flour

75g Shredded Suet

150g Sultanas

100g Mixed Dry Fruit and Peel

100g Soft Brown Sugar

½ Unwaxed Lemon Rind (grated)

2 Eggs (medium)

2tbsp Brandy (or Dark Rum)

pinch Salt

½tsp Nutmeg (grated)

½tsp Mixed Spice

1tsp Ginger (dried, ground)

In the photo's I'm preparing four puddings, so it may look more!

Grease your pudding bowl, and line the bottom with a circle of greaseproof paper

Prepare pleated covers of both greaseproof paper and aluminium foil

Set the oven to 95°C / 195°F

Add all the dry ingredients to a mixing bowl, and mix well

Don't forget the grated nutmeg

Now add all the other ingredients, including the grated lemon rind

Mix well

Pour the mix into the pudding bowl

Cover first with the pleated greaseproof paper

Then cover with the pleated aluminium foil, with the pleat at right angles to that of the greaseproof paper

Tie the double cover around the top of the bowl with string

Place the pudding bowl in a deep tray

Half fill the tray with water

Cover the tray with aluminium foil, tucking it in tightly, and shaping so that steam will condense and drip back into the tray

Place this tray into a second tray, if you have one, to catch any escaping water

Bake in the oven for seven to eight hours

You can eat it hot from the oven, or store in a cool, dry place, ready to reheat before serving

To reheat, microwave for a minute or two, or steam for 30-40 minutes

That's all folks!

Thanks for viewing my Instructable.