Christmas pudding

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Fruit

By Food24 November 03 2009
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Ingredients (17)

225.00 g margarine — hard
225.00 g brown sugar — soft
200.00 g flour
350.00 g currants
225.00 g raisins
175.00 g sultanas
50.00 g mixed citrus peel
25.00 g almonds — blanched
100.00 g cherries
175.00 g breadcrumbs — brown
5.00 ml nutmeg — ground
15.00 ml treacle sugar
2.00 eggs — large
1.00 lemon — zest only
1.00 orange — zest and juice
50.00 ml milk
25.00 ml brandy
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Method:

Melt the margarine and mix in all the remaining ingredients.

Place the mixture in a greased 1 litre pudding dish. Cover tightly with greaseproof paper and foil and secure with string under the rim.

Place in a saucepan of boiling water to come halfway up the side of the basin. Steam for 7 hours, adding more boiling water to pan when necessary.

Remove from the saucepan, cool and store until needed. This pudding should be made 6 weeks in advance.

Serve hot with custard or cream.



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