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Cooking & Entertaining
> Christmas Recipes >
Desserts
Christmas Pudding
With Cumberland Rum Butter
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 (e.g. Guiness, or use a porter type stout)
4 tablespoons rum (use a dark, well flavoured one)
Method:
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 greaseproof 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.
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