Angela Craig, Winchester, UK
- 250 g butter
- 250 g fresh breadcrumbs
- 250 g sugar
- 250 g raisins
- 250 g sultanas
- 75 g chopped almonds
- 75 g cherries, halved
- 1/2 grated nutmeg
- 1 glass of whiskey or brandy
- 6 eggs, whisked
Rub the butter into the breadcrumbs.
Add the rest of the dry ingredients.
Moisten with the beaten eggs and spirits.
Put into greased pudding dishes and boil for 5 hours.
(this makes 2-3 puddings approx 500 g size.
The most exciting thing about a Christmas pudding is the presentation. To capture the spirit of Christmas it must come to the table lapped in blue flames. To make sure of good flame it is important to warm the spirit ( brandy is better than whiskey) before pouring over the pudding.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.