Christmas Pudding

This is my first time ever attempting the Christmas Pudding, an almost prehistoric looking sumptuous lump of aged rich ingredients. It’s an easy pudding but requires patience and 8 hours steaming. I made it in June, and gave it a "feed" of rum this week (Oct) by stabbing it with a knife and pouring the drink over the pudding slowly, allowing it to soak through.

My Ingredients:

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• 125g self raising flour
• 175g fresh white breadcrumbs
• 175g currants
• 175g sultanas
• 125g pitted dates chopped
• 250g pitted raisins
• 175g shredded suet
• 50g cut mixed peel
• 50g blanched almonds chopped
• 1 apple peeled, cored and grated
• Grated rind and juice of 1 orange
• 1/2 teaspoon of ground mixed spice
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 3 eggs
• Lash of good cider
• 250g soft dark brown sugar
• 3-4 tablespoons brandy to serve

Mixed ingredients:

After eight hours steaming (I covered the plastic bowl in tin foil):

And the finished product:

The pudding now rests in a dark cupboard covered in tin foil until the festive season comes upon us.