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Christmas Pudding


  • 50 grams (2 oz) plain flour
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 75 grams (3 oz) white breadcrumbs
  • 100 grams (4 oz) soft dark brown sugar
  • 100 grams (4 oz) shredded suet
  • 150 grams (6 oz) sultanas
  • 125 grams (5 oz) currants
  • 25 grams (1 oz) coarsely chopped peel
  • grated rind and juice of 1/2 lemon
  • 2 eggs
  • 2 tbsp treacle
  • 1 Tbsp golden syrup
  • 75 milliliters (1/8 pt) stout
  • 2 tbsp brandy

Sieve all the dry ingredients together and mix well. Stir in all remaining ingredients until completely mixed. Lightly grease a 1/2 litre (1 pt) pudding basin and place mixture into basin. Cover with clingfilm and make a slit in the top to allow steam to escape. Place on wire rack and cook on MICROWAVE HIGH for 10 min. Allow to stand for 10 min, after cooking. Sprinkle with brandy and serve. This pudding can only be stored for a maximum of one month. If you wish to store this pudding reduce the cooking time by 2 to 3 minutes and ensure it is wrapped well when cool and store in an airtight container. Reheat before serving.

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