Jill's Dark and Fruity Christmas Pudding
Jill Brand a lead NFWI Cookery Judge, Denman Tutor and Home Economist has created this special festive pudding for Christmas
Ingredients
- 225g Sultanas
- 80g chopped Dried Apricots
- 80g chopped Dates
- 80g chopped Dried Mango
- 80g chopped Glace Cherries
- 3 tbsp Rum
- 175ml Guinness
- Zest and juice of 1 Lemon
- 80g Vegetarian Suet
- 115g Dark Brown Sugar
- 3 tbsp Golden Syrup
- 80g Plain Flour
- 1 tsp ground Cinnamon
- 1 tsp ground Ginger
- 1 tsp ground Nutmeg
- 1 large Egg, beaten
- 50g white Breadcrumbs
Method
- Lightly butter a 1.2 litre pudding basin and place a disc of parchment in the base
Put the dried fruit, cherries, rum, Guinness and zest and juice of a lemon in a large saucepan and bring to steaming, then remove from the heat and leave for 30 mins - Add remaining ingredients to the saucepan and mix well
- Spoon the mixture into the pudding basin pushing down well. Cover top of the mixture with a circle of parchment and cover with a piece of foil with a pleat in the middle
- Tie string around the top of the basin
- Cook by placing in a large saucepan with a saucer in the base. Half fill with boiling water and steam for 4 hours; top up with boiling water as necessary
- When cooked allow to cool completely before wrapping in new foil and storing for 2 months.
Many thanks to Lakeland for the image to a WI recipe