A Christmas dinner will never be complete without a serving of Christmas pudding. Christmas puddings are usually made in advance so that its flavors are developed. Since it contains lots of dry fruits and is steamed for hours, you can store it for days without freezing and for months in the refrigerator.
1 lb (450 gms) raisins,
1 lb (450 gms)currants,
1 lb (450 gms)sultanas or golden raisins,
1 lb (450 gms)bread crumbs,
1 lb (450 gms)soft brown sugar,
4 ounces (110 gms) glace cherries; chopped,
4 ounces (110 gms) almonds; chopped,
4 ounces (110 gms) candied peel; chopped,
Zest of 1 lemon,
Zest of 1 orange,
1 carrot; grated,
1 apple; grated,
6 large eggs,
1 tbsp flour,
1 level tsp mixed spice,
1 level tsp ground cinnamon,
1 level tsp freshly grated nutmeg,
A pinch of salt,
5 ounces brandy,
1 tsp baking powder.
Mix together all the dry ingredients.
In a very large mixing bowl, lightly beat the eggs and stir in brandy, mix well. Now stir in the mixed dry ingredients into the egg and brandy mixture and mix properly. Then grease 4*600ml pudding basins and spoon the mixture into the basins. Cover each with a wax paper on the top, seal by crimping it around the edges. Cook in a pressure cooker with about 3 inches water level for around 2 hours. Else put the basins in a large steamer, cover and steam for 4-5 hours. Keep checking in between for the water level in the steamer to prevent burning. When done, remove uncover and cover with new wax or parchment paper or foil, seal and store until the Christmas day.