Christmas Pud!

Ok, so if i'm cooking one this year, so can you!
Try this out, Traditional Christmas Pud Recipe!

Ingredients

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum

Method

• Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

• Mix together all the dry ingredients.

• Stir in the eggs and brandy and mix well.

• Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.

• Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.

• Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.7.

To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.