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Gran’s Christmas Pudding Ingredients
then add the eggs one at a time.
250g butter
Dip a 60cm square (approx) piece of unbleached cotton cloth in boiling water then lay over a bowl or colander.
155g brown soft sugar 4 eggs
Put the pudding mixture in the cloth and then tie the cloth securely with string, leaving 4cm or so space at the top between the pudding and the string for the mixture to expand.
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½ teaspoon each nutmeg and mixed spice 50g fresh breadcrumbs
Place the pudding into a large pot of boiling water and cook for 5 hours. Check it every half hour or so and top up with more boiling water if required.
250g raisins 250g currants 250g sultanas 125g mixed peel and cherries
Remove from water and hang immediately in a cool, or at least airy, place till Christmas day.
2 nips of either whisky or brandy
Preparation Method Cream the butter and sugar in a large bowl
On the day, boil for 2 hours till hot, then serve with ice cream, custard or brandy butter.
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