Fruity christmas pudding
150 g, raisins
50 g mixed peel
50 g dried apple chopped
25g prunes, stones removed and roughly chopped
25g dates, stones removed and roughly chopped
30 ml dark ale
100g brown suger
40g peeled corrot, finely grated
30g almonds, finely chopped
1 tablespoon mixed treacle
1/2 teaspoon mixed spice
1 teaspoon ground nutmeg
60 g fresh breadcrumbs
140g dried breadcrumbs
Made it :
Combine the dried fruit in a large bowl and pour the rum and dark ale over the top. Leave to marinate for 1day.
Melt the butter and brown suger. Pour the mixture over the fruit and stir in the rest of the ingredients. Mix well with a spoon or use your hands. Divide the mixture into half and form into two balls. Place each pudding into a baking bag and tie with string leaving room for the pudding to swell a little.
Suspend in a pot of smimering water and cook, covered. for 2/1/2 hours. Removed and leave to cool. To reheat, cook in the bag for 30 minutes or until the pudding is heated through.
Serve warm with pouring Custard, perhaps with a splash or rum added or ice-cream…