Recipe from the National Trust | www.nationaltrust.org.uk
Here’s a classic recipe from the National Trust to help you prepare your own Christmas pudding on Stir Up Sunday.
This recipe is from the 1950s and is a little bit lighter than many recipes. Pop it a muslin cloth and tie to make more of a bowl shape!
113g of breadcrumbs
113g of brown sugar
57g of sultanas
113g of raisins
113g of currants
57g of candied peel
Rind and juice of 1/2 orange or lemon
1 sour apple, peeled and chopped
1/2 tsp of mixed spice
2tbsp of whisky
Put all the prepared fruit into a large bowl, then add all the other dry ingredients and mix thoroughly.
Beat up the eggs and add them with the orange/lemon rind and juice and the whisky to the dry ingredients and mix together.
Turn into a well greased pudding basin and cover with greased paper then foil, tying tightly with string around the edge of the bowl.
Steam for four hours.
When cold, store in a dry place for several weeks. Feed with a tablespoon of whisky or brandy weekly if you like!
Steam for four hours before serving onto a hot dish with brandy butter.