Traditionally this pudding was prepared in the autumn and warmed up on Christmas Day. If you can't get hold of any suet, try using butter instead. This dessert tastes delicious served with brandy sauce or ice cream.
Ingredients
150 grams Currants
150 grams Raisins
100 grams Sultanas
170 grams Panko
150 grams Beef fat (suet)
55 grams Candied lemon peel
55 grams Candied orange peel
110 grams Soft light brown sugar
1/2 tsp Nutmeg
1/2 tsp Cinnamon
4 Eggs
50 ml Milk
60 ml Brandy
60 ml Rum
Steps
Finely chop the suet, orange peel and lemon peel.
Add the suet, or softened butter to the soft brown sugar in a large bowl and mix together. Then add the rest of the ingredients, mix and leave to rest for 1 day.
Pour the mixture into a container greased with butter and place in a steamer covered in waxed paper and aluminum foil. Steam slowly for 5-6 hours.
When serving, dim the lights, pour over some warm brandy and set aflame.
Christmas pudding is often served brandy cream. However, you can also serve with heavy cream or custard.