Christmas Pudding

Get into the festive spirit with this rich, traditional British Christmas pudding!
Desserts

Ingredients

50g self-raising flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
100g shredded suet
100g fresh white breadcrumbs
Juice and rind of 1 lemon
50g soft brown sugar
50g blanched almonds, chopped
100g seedless raisins
100g currants
100g sultanas
50g mixed peel
50g prunes, stoned and chopped
1 tbsp black treacle
45ml rum
150ml stout or ale
2 eggs

Method

1
Step 1

In a bowl, sieve together the flour and spices. Add the suet, breadcrumbs, lemon rind, sugar, nuts and dried fruit.

2
Step 2

Warm the treacle in a pan until it becomes runny. Add the rum, stout and lemon juice. Pour over the eggs and mix together. Add to the dry ingredients. Mix thoroughly, cover and stand overnight.

3
Step 3

Add a little milk if the mixture has stiffened. Preheat the slow cooker for 20 minutes. Turn the mixture into a buttered 1 litre pudding basin or a basin which comfortably fits in the slow cooker without raising the lid and cover with foil. Stand in the slow cooker and add enough boiling water to come up the sides of the basin.

4
Step 4

Cook on HIGH for 13 hours. Allow to become cold.

5
Step 5

Remove foil and cover with greaseproof paper and fresh foil.

6
Step 6

Serve warm with plain or brandy custard.