Frank's Recipes! Christmas Pudding

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Christmas Pudding

1 kilo Raisins
500g currants
500g prunes
185g butter
2 teaspn lemon rind
4 eggs
100g almonds
quarter cup orange juice
2 cups plain flour
tablespoon mixed spice
2 cups fresh breadcrumbs
500g dates
500g sultanas
60g mixed peel
three quarters cup brown sugar
2 teaspn orange rind
1 apple, grated
2 tabspn lemon juice
1 cup whiskey or rum or brandy
1 teaspn bicarb

Tis the season to eat too much - so I thought you might care to share my truly good xmas pud recipe. Of course a GREAT pud has to be made at least 6 months in advance and then "fed" a couple of tablespoons of rum or brandy once a month.

But it's a bit late for that this year - this recipe is good fresh though, but you should make your puds as soon as possible so that they can "rest" a bit before recooking on Xmas morning. Served with flaming brandy (Warm a small jug of brandy slightly then pour over pud and ignite!) and heaps of whipped cream it's really indescribable!

Makes 2 big puds

1. Chop raisins, dates and prunes.

2. Add currants, sultanas and peel.

3. Cream butter and sugar. Add eggs.

4. Add egg mix to fruit and stir in almonds and apple.

5. Add juices and whiskey alternately with flour and breadcrumbs.

6. Boil or steam for 5 hours. DO NOT ALLOW THE PAN TO BOIL DRY

7. On serving day boil/steam for an additional 2 hours.

Serve with flaming brandy and whipped cream!

I do the same with the Xmas pud as with the Xmas cake i.e. make in June/July, wrap up well in Clingfilm (don't use foil as it will break down and stick to the pud) but open up once a month and pour over a tablespoon (or two) of rum or brandy.