Christmas Pudding Chewton Glen

Ingredients

  • 8 ounces seedless raisins
  • 8 ounces sultana grapes
  • 8 ounces currants
  • 2 ounces whole almonds, chopped
  • 1 small wine glass of brandy or sherry
  • 4 ounces flour
  • Pinch of salt
  • ½ teaspoon grated nutmeg
  • 4 ounces bread crumbs
  • 8 ounces finely chopped suet
  • 8 ounces moistened brown sugar
  • 4 ounces chopped candied fruit peel
  • Grated rinds of two lemons
  • 3 eggs
  • 1 tablespoon of black treacle (molasses)
  • ½ teaspoon mixed spices
  • ¼ teaspoon cinnamon
  • A little fresh milk, to moisten

    8 – 10 servings

    Preparation

    To resteam for serving:

    1. Place bowl in one inch of boiling water in a saucepan. Cover and simmer for at least one hour.
    2. Remove bowl from saucepan and invert onto a warm dish, so that the pudding is freed from the bowl. Dust with a bit of sugar, pour some warm brandy over it, flame and serve with a brandy sauce (see page 22), brandy butter or with clotted Devonshire cream. (Whipped cream will substitute nicely.)
    1. Add fruit, almond and brandy (or sherry), mix and combine well. Beat eggs and stir them into the mixture. Add remaining ingredients and mix to a soft, dropping consistency, moistening with milk as needed.
    2. Place mixture in two greased two-pint bowls, cover each with greased paper that is twisted under the rims of bowls to seal it. Place covered bowls in low-pressure steamer or saucepan with one inch of boiling water, cover and steam for five or six hours.

    7 hours' boiling

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