One is usually advised to make puddings and cakes well before Christmas, mostly to avoid that feeling of having too much to do and not enough time to do it in. But one year I made puddings only 10 days before Christmas and they still tasted very good.
Ingredients
360g grated suet
180g plain flour
180g fresh white breadcrumbs
360g seedless raisins
360g currants
180g sultanas
125g candied peel
180g dark brown sugar
grated zest of 1 lemon
1/2 tsp grated nutmeg
1/4 tsp salt
2 tbsp lemon juice
1/2 tsp ground cinnamon
4 eggs
100ml brandy
600ml milk
Method
Mix all ingredients together in a large basin. (Everyone should have a stir and a wish!) The mixture should be fairly wet. Increase milk a little if necessary. Leave overnight.
Next day, eat a bit and see if it has enough spice for your taste and adjust if necessary. Pack mixture into two, 1-litre buttered basins, then cover with a disc of greaseproof paper and a doubled sheet of foil. Tie securely under the rim of the basin with a doubled length of string. Stand each basin on a wire rack inside a stockpot and add boiling water to come two-thirds up the sides of the basins. Boil for 5-6 hours, topping up water as needed. Cool and store in a cool place until Christmas Day.
The puddings will take at least one hour’s boiling on Christmas Day to be really hot, but can boil away for longer without coming to any harm.
Serve with almond custard or ice cream, or flame the turned-out pudding with warmed brandy.
