Mary Berry's Christmas Puds - this makes two 2 pint ones one for me
8oz golden caster sugar
8oz vegetarian suet
12oz sultanas
12oz raisins
8oz currants
4oz candied peel, chopped
4oz plain flour
4oz fresh white breadcrumbs
2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
1 level tsp freshly grated nutmeg
pinch of salt
5fl oz brandy or rum
Lightly grease two 2 pint pudding basins.
Mix together all the dry ingredients, then stir in the eggs and brandy/rum and mix well.
Spoon the mix into the basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
Cool. Change the baking parchment and foil covers for fresh ones and tie up, then Store in a cool cupboard until Christmas Day.
I ?feed? the puddings every couple or three weeks with brandy as well.
To serve, steam for 2 hours or remove foil/parchment and cover with clingfilm, pierce a few times and microwave on high for about 10 minutes.