Pudding Power

Today I did my last little of Christmas cooking for the time being, of course nearer Christmas there will be loads of other stuff to do. Today it was the turn of the puddings. I have used various recipes in the past but two years ago I acquired the following recipe which I found was great and I have stuck with it. 

If you'd like to give it a whirl the recipe I used is as follows. It will make 1 2pint puddings or 2 1pint puddings and its great.

Ingredients

110g Vegetarian suet
110g Breadcrumbs
50g S R Flour
1/2tsp Mixed spice
1/4 tsp Nutmeg
1/4 tsp Cinnamon
160g Dark Brown Sugar
225g Sultanas
225g Raisins 
50g Cherries
25g Flaked almonds
25g Mixed peel
1/2 grated rind Lemon
1/2 grated rind Lemon
1/2 Apple finely chopped
2 Eggs
3 floz Barley wine
3 floz Stout
2 tblsp Brandy
    
Ingredients 

Mix all the above ingredients thoroughly in a bowl and then cover with a sheet of cling film and leave over night.

Following morning remove cling film and stir ingredients again.

Divide into greased  pudding basins.

You can then choose how you are going to cook them. there are several ways choose the method which works for you.

1. Pressure cooker, follow manufacturers instructions
2. Slow cooker- place on high cover pudding and place into cooker which has been filled 3/4 full of water. Place cooker lid on then cook for 10 - 12 hours.
3. In the oven- Pre-heat oven to 150C, 300F or gas mark 2. Put foil covered puddings into roasting dish which has been filled almost to the rim with hot water. Then cover completely with tin foil to ensure no steam escape. Cook for four to five hours. The longer you cook the pudding for the darker the pudding becomes. This is the method I use as you can cook more than one pudding at once.

After cooking allow the puddings to cool completely then cover with grease proof paper and tin foil.

On Christmas Day steam for another 2hours and enjoy. 

The finished article