British Christmas Pudding
This British Christmas pudding is a steamed fruit pudding that is made ahead and left to rest before the holiday. The batch is built from 450 g of raisins and currants, bound with eggs and breadcrumbs and sweetened with brown sugar, with lemon, orange and almonds for sharpness and crunch. Because it is cooked weeks early and stored wrapped in greaseproof paper in a cool place, the work is finished long before Christmas Day.
Instructions
Put all the dried fruit in a large bowl and stir it so the raisins and currants are evenly mixed.
Stir in the flour so the fruit is lightly coated, then add the brown sugar, lemon, orange, breadcrumbs and chopped almonds. The source does not say how to prepare the citrus, butter or apple, so use them as you see fit for your own pudding, and mix until nothing is clumped together.
Whisk the eggs in a separate bowl, then pour them into the fruit mixture and stir until everything is evenly moistened and holds together.
Steam the pudding for several hours. The source gives no exact time, so check that it is cooked through before you take it out.
Lift the pudding out and leave it in a cool place. Wrapped in greaseproof paper, it can be kept this way for weeks before Christmas.
Serve it with butter, cream, custard or brandy, whichever you prefer.
Make it personal.
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