christmas pudding

4 oz (110 g) shredded suet or 250gr butter

 4 oz (110 g) self-raising flour,  (up to 150gr)

sifted 4 oz (110 g) white breadcrumbs 

 1 level teaspoon ground mixed spice 

 ¼ level teaspoon freshly grated nutmeg 

 good pinch ground cinnamon 

 8 oz (225 g) soft dark brown sugar 

 4 oz (110 g) sultanas 

 4 oz (110 g) raisins 

 10 oz (275 g) currants 

 1 oz (25 g) mixed candied peel, finely chopped (buy whole peel if possible, then chop it yourself) 

 1 oz (25 g) almonds, skinned and chopped 

 2 cooking apple, peeled, cored and finely chopped 

 grated zest ½ large orange grated zest

 ½ large lemon 

 2 tablespoons rum 

 2½ fl oz (75 ml) barley wine 

 2½ fl oz (75 ml) stout 

 3 large eggs 

 Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight. Next day pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!). It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place. To cook, fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding

CONCERNING THE BRANDY SAUCE

50 gr butter

50 gr flour

50 gr sugar

450 gr milk

pinch of salt

5 table spoons of rhum (or whiskey)

melt butter in saucepan on low flame, slowly incorporate the flower, always mixing throughly. let cook while mixing for a couple minutes more. then very gradually add the milk while always paying attention at getting rid of any blobs that could form. after a little while, you'll get a perfectly smooth paste, in which you can then add the sugar and and the pinch of salt. 

take off the flame.

finally add the alcohol and mix well. should be ready.