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Mother Hilary's Christmas Pudding

Thanks to Hilary, Rome, 17th December 2003







110g flour 
50g breadcrumbs 
1 teaspoon mixed spice 
1 level teaspoon cinnamon 
1 level teaspoon nutmeg 
110g shredded suet (or butter or margarine) 
110g brown sugar 
110g grated apple 
1 small carrot, grated 
110g mixed candied peel 
2 eggs 
110g currants 
225g raisins 
110g sultanas 
55g prunes or dried apricots, 
chopped 110g lanched almonds, 
chopped grated rind and juice 
1/2 lemon grated rind 
1/2 orange 
1 tablespoon golden syrup or black treacle 142 ml ale, beer, stout or milk.

Mix all ingredients together, stir well and leave overnight if possible. Place in one large or two smaller basins and cover securely with greased greaseproof paper and a cloth or foil. Steam or boil for 6-8 hours. Cool.
Remove wet coverings. When cold put on dry cover. 

Steam for 2 hours on Christmas Day. To prevent the top of pudding becoming too wet, it is a good idea to make flour and water paste. 
Mix about 200g flour with enough water to make a firm dough and roll into a round the size of the top of the basin. Place this mixture over greaseproof paper on the pudding; cover with more greaseproof paper, then cook.

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Data di composizione di questa  pagina: 17 dicembre 2003

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