English Christmas Pudding Recipe

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Servings: 12

Ingredients

Cost per serving $0.79 view details

Directions

  1. Aged, this might be dark sufficient for you. Margaret, my second ex-wife's mother, is as wonderful as her Christmas cake (IMHO):-) English Christmas pudding as from Margaret Bulmer, Norwich UK
  2. Mix the flour, crumbs and suet, chop the peel (if not already minced,)
  3. also raisins and almonds, grate apple. Mix all the dry ingredients and flavouring. Beat up Large eggs and add in together with the brandy, lemon juice and other ingredients. Mix the ingredients thoroughly (I leave overnight in a cold place.) Put mix into greased basins and cover with greased greaseproof paper and boil. Boil for eight hrs or possibly steam for ten hrs.
  4. Store in a cold dry place or possibly mature for about three weeks and then wrap in polythene and freeze. Reheat about three hrs. This makes about three medium sized puddings but of course you can vary the size to suit yourself smaller will need less cooking.
  5. We eat it with brandy butter: 2 ounce butter creamed with 4 ounce soft light brown sugar, add in brandy a little at a time to suit your taste.
  6. Puddings darken and shrink as they mature.
  7. /DESSERTS
  8. STORE 3 WEEKS

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Nutrition Facts

Amount Per Serving %DV
Serving Size 155g
Recipe makes 12 servings
Calories 513  
Calories from Fat 207 40%
Total Fat 23.19g 29%
Saturated Fat 10.94g 44%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 516mg 22%
Potassium 365mg 10%
Total Carbs 69.96g 19%
Dietary Fiber 3.9g 13%
Sugars 39.97g 27%
Protein 8.81g 14%
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