How To Make A Christmas Pudding

It's that time of year again, when our thoughts turn to Christmas. What to buy, who to invite over, and more importantly what to cook! We all know that this year our money situation isn't as good as other years, so it is a great time to buy the ingredients and learn to cook the main festive food ourselves. Now I don't know about you, but I always cheat and buy the good old traditional Christmas Pudding from the local supermarket. In fact I can't remember the last time I actually made one for myself! My mother always made our Christmas Pudding's. She used to shut herself away in the kitchen and magically bake this amazing huge cake! How she did it, I have no idea, but it was always so yummy, I could have ate it all year round! So this year I have decided to make one myself. I have tried a few recipe's but this one really, well, does take the cake! So I thought you might like to try it yourself. Hopefully you won't make such a mess of the kitchen like I do! Good luck and get cooking!

115g or 4 oz =1 cup of plain flour

Pinch of salt

5ml or 1tsp ground mixed spice

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

225g or 8oz = 1 cup of grated hard white fat

1 dessert apple, grated

225g or 8 oz = 2 cups of fresh white breadcrumbs

350g or 12 oz = 1 7/8 cups of soft brown sugar

50g or 2 oz flaked almonds

225g or 8 oz = 1 1/2 cups of seedless raisins

225g or 8 oz = 1 1/2 cups currants

225g or 8 oz = 1 1/2 cups sultanas

115g or 4 oz ready to eat dried apricots

115g or 4 oz = 3/4 cup chopped mixed peel

finely grated rind and juice of 1 lemon

30ml or 2 tbsp black treacle

3 eggs

300 ml or 1/2 pint = 1 1/4 cups of milk

30 ml or 2 tbsp rum

This serves 8 people.

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First of all make sure that you have got all your bowls and sieve's ready first, as if you are anything like me I always forget to lay out the cooking trays etc before I start! Okay, here we go, lock the door, turn of the phone and get cooking!

First of all sieve the flour, salt and spices into a large bowl. Then add the fat, apple and other dry ingredients, including the grated lemon rind.

Now heat the treacle until warm and runny and pour it into the dry ingredients. Get a separate bowl, and mix together the eggs, milk rum and lemon juice. Just don't forget the rum! It's one of the most important ingredients! Ha!

Now stir the liquid into the dry mixture.

After mixing it all up nicely, spoon all of the mixture into two 1.2 litre or 2 pint basins. You can measure the size of the bowls first to be sure of the right size, by pouring five cups of water in it. If it comes up to the rim then you know you have the right size. Easy! even for me!

When you have added the mixture to the bowls, over wrap the puddings with pieces of greaseproof paper, pleated to allow for expansion. Then tie them with string.

Steam the puddings in a steamer or saucepan of boiling water. Each pudding needs ten hour's cooking and three hours reheating. I know this sounds like a long time, but believe me it is worth it!

Remember to keep the water level topped up to keep the pans from boiling dry.

So there we have it! Obviously you will need to do this on a day when you don't go out, but I am sure you will find it totally worth the while. If I could manage it, then I am sure you cooks out there will find it easy as blinking! Trust me when I say, I am not a very good cook, but I am pleased with my result, hence the boasting! Ha Ha

Have a great Christmas!