Christmas Pudding Recipe
How to mix the ingredients, prepare the basins, and cook the puddings.
- Mix all the dry ingredients including the spices, in a large basin until they are evenly blended.
- Beat the eggs.
- Mix in the strong old ale or stout.
- Add the beaten eggs, ale, and melted butter to the dry mixture and combine thoroughly.
- Grease the basins well with butter, placing a disc of greaseproof paper in the bottom of each.
- Fill the basins with the mixture, but leave a ½ inch gap at the top.
- Cover each basin with greaseproof paper, making a fold across the middle to allow the puddings to rise.
- Cover each basin with a cotton pudding cloth (or aluminium foil) after making a fold across the middle, then tie down with string.
- Place the puddings in a steamer, or in a large pan with the water level halfway up the basins. It's advisable to stand each basin on a trivet or up-turned saucer.
- Cover the pan and steam the puddings for 7 hours (2-pint size) or 5 hours (1-pint size), topping up with boiling water as necessary.
- When the puddings have cooled, replace the greaseproof paper and pudding cloth (or foil) with fresh material.
- Store the puddings in their basins in a cool dry place (no need to freeze). They should keep for at least six months.
- To reheat the puddings, steam for 1 to 2 hours (or remove aluminium foil and microwave for 5 minutes).
Next - Serving the pudding to the dinner table.
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