New pudding recipe… the result

I took several ideas from different last-minute Christmas pudding recipes and put them together… it made a fine pud but it was a little soggy… maybe I shall add more flour next time, or less liquid… tasted fine though! So bear that in mind… it may be soggy but it will taste jolly good! If you want to put sixpences or charms in, wrap them in greaseproof first – but don’t put them in if you intend to reheat the pud in the microwave – you’ll have to poke them in afterwards, or the server must add them be sleight of hand.

I’m not sure how well this pudding will keep as it’s a last-minute recipe… I’m sure with all the goodies, sugar and alcohol it should keep quite well, but maybe not until next Christmas…

• 8 oz self-raising flour
• 1 tsp baking powder
• 1 lb good-quality mincemeat (I used my own!)
• 6oz good orange marmalade (I used my husband’s!)
• 8oz molasses cane sugar
• 4 oz butter,
• 4 tbsp black treacle
• 3 eggs, beaten
• 4 tbsp whisky
• 2 tbsp dark rum
• 4fl oz Irish stout… I used Guinness
• 3 oz apples peeled, cored and diced
•  6oz currants
• 3oz toasted flaked almonds
• zest of one orange and one lemon (or two if you want)
• 2 heaped tsp ground mixed spice (or make your own spice mix with freshly ground spices to your taste)

1. sift the four, baking powder and spice into a bowl, rub in the butter, add the sugar, and beat in the eggs
2. mix the treacle, whisky, rum and stout, and pour into the flour mixture – beat or whisk (I started beating then used the whisk when it was mixed in)
3. add the zest, mincemeat and marmalade and mix thoroughly
4. add the apples and currants, stir it all thoroughly
5. call the family and anyone else in the house to stir the pudding and make a wish
6. thickly butter 3 one pint basins, or a two pint and a one pint, and pour the mixture in
7. take a piece of greaseproof paper for each pudding, make a pleat in it and put it over the pudding so as it rises it will have room to expand, tuck the ends inside the basin
8. take a piece of tin foil for each pudding and do the same as for the greaseproof, but this time wrap the ends round the outside of the basins and tie securely with string
9. put a big enough roasting pan in the oven to take all the puddings, and pour two inches of boiling water into the pan and sit the puddings in it
10. cook them for 2½ hours, checking the pans don’t run dry, adding more boiling water if needed; cook at  gas mark 4, 350°F, 180°C
11. On Christmas Day you can reheat it in the oven at the same temp for an hour, or taking off the foil first (very important!!) and covering with cling film which you must pierce a couple of times, microwave for 6 minutes at 800 (or longer, for an extra minute or two  if your microwave is less powerful)
12. if you want to flame it make sure you use 40% or more rum or brandy… it didn’t work for us using a less %
13. serve with whatever delights you, rum/brandy butter, custard, that white foamy stuff some people like, clotted/double/whipped/pouring cream, ice-cram… whatever you like