|Cook Time||6 hours|
|Passive Time||24 hours|
- 110 g breadcrumbs Gluten Free
- 110 g Beef suet from the butcher
- 1 tsp Mixed spice
- tsp ¼Nutmeg
- tsp ½Cinnamon
- 110 g Sultanas and Raisins
- 275 g Currants
- 25 g Candied Peel
- 25 g Nibbed almonds
- 1 cooking apple
- ½ zest of an Orange
- ½ zested of a Lemon
- 2 Large St Ewe free range eggs
- 75 ml Stout
- 75 ml Cornish Mead or Sherry
- 2 tbsp Brandy
- 50 g plain flour Gluten Free
- tsp ½of baking powder
- Large tub of Cornish Clotted Cream
- In a very large bowl mix together breadcrumbs, beef suet (from the butcher), 1 tsp Mixed spice, ¼ tsp Nutmeg, ½ tsp Cinnamon
- Then add Sultanas, Raisins, Currants, Candied Peel, Nibbed almonds, cooking apple, ½ zest of an Orange and ½ zested of a Lemon
- In another bowl mix together the eggs, Stout, Cornish Mead or Sherry, Brandy add to the dry ingredients and leave for 24 hours
- At this stage ask each member of the family to stir and make a wish and add Flour and ½ tsp of baking powder
- Mix well and pour into a large pudding basin (1.5 litre) or 4 small pudding basins
- Cover with buttered parchment paper and tie with string or old fashioned pudding cloth and tie a knot at the top.
- Place in a steamer or put an upturned saucer in a large saucepan, place the pudding on the saucer and fill the saucepan with simmering water about ⅓ of a way up the side of the basin. Steam the pudding for 6 hours not allowing the saucepan to boil dry, keep topped up with boiling water.
- When cooked remove the parchment papers and allow to cool completely.
- Refresh the parchment paper and tie with string ready to store for Christmas Day
- To re-heat the pudding, place in the steamer (or saucepan method) for 2hrs 15 mins or 1 hour if a smaller pudding.
- Serve with Cornish Clotted Cream
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