Rayburn Christmas Pudding Recipe

RAYBURN CHRISTMAS PUDDING INGREDIENTS I 175g (6oz) seedless raisins stoned prunes, chopped shredded suet 175g (6oz) 175g (60z) 175g (6oz) soft brown sugar 175g (6oz) self-raising flour 115g (4oz) chopped mixed peel Grated zest of 1 orange Makes 2 X 750G (1 ½ Ib) Puddings 1 tsp glace cherries, quartered mixed spice 55g (2oz) 2 tbsp 150ml (5fl oz) brandy V2 tsp 4 large eggs, beaten grated nutmeg stout METHOD 1. Mix dry ingredients and beaten eggs in a bowl. 2. Add stout and brandy and mix well. 3. Butter basins and add mixture. 4. Cover and secure with baking parchment and foil. 5. Place on a trivet in a saucepan and pour boiling water until halfway up side of basin. 6. Cover and bring to boil on medium heat for 30 minutes. 7. Steam for 1 2 - 2 ½ hours. 8. Store in a cool, dry and dark place for 1 month. A FACTS The Sunday before Advent, known as Popular toppings include: cream, brandy "STIR UP SUNDAY' sauce, custard sauce, RUM SAUCE is the traditional date for making a Christmas pudding. Everyone in the family stirs from east to west, while making a special secret wish. or a sprinkle of caster sugar. Traditionally, a SILVER COIN Christmas pudding goes best with PORT is added to Christmas pudding as it is supposed to bring good luck to whoever finds it. Muscat wine or a chilled glass of Grand Marnier.