Christmas Pudding 3
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 1/2 ounces self-raising flour
2 1/2 ounces shredded suet
2 1/2 ounces fresh white breadcrumbs
2 1/2 ounces currants
4 ounces sultanas
4 ounces raisins
2 1/2 ounces soft dark brown sugar
1 dash salt
1/4 teaspoon mixed spice
1 ounce mixed peel -- chopped
1 ounce glace cherries -- chopped
1/2 Medium carrot -- peeled and grated
2 large eggs -- beaten
1/2 Medium grated rind and juice of 1/2 orange
1 tablespoon black treacle
4 tablespoons stout -- or guiness
 

Preparation:

Grease a 1 litre (2pt) pudding basin. Mix the flour, suet, breadcrumbs, dried fruit, and sugar together in a large bowl. Stir in the salt, mixed spice, mixed peel, glace cherries and carrot. Mix together the eggs, orange juice and rind, the stout and the black treacle and add to the dry ingredients to give a soft dropping consistency. Place the mixture into a prepared basin, cover with the lid made of greaseproof paper. Steam for 7 hours, remembering to top up the saucepan as necessary, to avoid boiling dry. Remove the basin from the pan and leave to cool. Re-cover with fresh greaseproof paper and store in a cool dry place for at least 6 weeks. Steam for 3 hours before serving. Serve with brandy butter or fresh cream.

 

Nutritional Information:

687 Calories (kcal); 10g Total Fat; (11% calories from fat); 18g Protein; 147g Carbohydrate; 374mg Cholesterol; 276mg Sodium