Christmas Pudding
	
	INGREDIENTS:
	
	8 oz          chopped suet
	1 heaped      teaspoon mixed spice
	1/2           teaspoon grated nutmeg  
	1/4           teaspoon ground cinnamon
	4 oz          self raising flour
	1 lb          soft brown sugar
	8 oz          white breadcrumbs
	8 oz          sultanas
	8 oz          raisins
	20 oz         currants
	2 oz          chopped almonds
	2 oz          mixed chopped peel
	              zest of 1 orange and 1 lemon
	1             apple peeled. cored, and finely chopped
	4             standard eggs
	10 fl.oz      stout (eg Guiness, or use a porter type stout)
	4 tablespoons rum (use a dark, well flavoured one)
	
	DIRECTIONS:
	
	Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
	Mix in the fruit, mixed peel, nuts, chopped apple then the zest.
	
	In a new bowl beat the eggs and add the stout and rum. Add to the dry 
	ingredients, and stir VERY well ( it is best to use a very large bowl).
	
	Cover the bowl and leave overnight.
	
	Grease 2, 2 pint pudding basins and pack the mixture into them. 
	
	Cover with greasproof paper and pudding cloths, tied on with string.
	
	Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
	
	To reheat for eating, steam for 2 hours
	
	Serve with..
	
	Cumberland Rum Butter
	
	6 oz          unsalted butter
	6oz soft      dark brown sugar
	6 tablespoons dark rum
	
	Blend butter and sugar, add rum slowly, and mix well. 
	Pack into moulds for serving and chill. Remove from 
	'fridge just before serving.

	
 	Print This Recipe

	

    

INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support