This lovely Christmas pudding recipe has been in our family for four generations and is rich, moist and quite sticky, all the things a perfect Christmas pudding should be. We broke tradition by adding a few extra ingredients over the years but we still like to make it on "stir up Sunday" and we still stir from east to west.
110g shredded suet, or butter
55g self raising flour, sifted
110g white breadcrumbs
265g demerara sugar or raw sugar
1 orange, zested and juiced
lemon, zested and juiced
160g glace cherries
1 teaspoon mixed spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
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In a mixing bowl, combine the suet, flour, breadcrumbs, sugar, fruit and spices then mix well. In a separate bowl combine the eggs, brandy and stout then mix well. Add the liquid to the dry ingredients and stir. Cover the bowl with a plate and leave in the fridge overnight.
The next day, grease a 1 litre pudding basin and add the pudding mixture. Cover with two sheets of pleated baking paper then cover with a sheet of foil and secure around the rim of the basin with kitchen string.
Place on a trivet inside a large pan over a medium heat then pour in enough water to come half way up the side of the pudding basin. Cover, then simmer for 8 hours topping up the water when necessary. Remove from the pan and serve or store.