Christmas Pudding for Ruth

Ruth, I have not yet converted the Christmas pudding recipe but wanted to at least post the English version before it gets too late.  I will try to get to it, but no promises as I am a chronic procrastinator.

Christmas Pudding

2 oz Raisins

2 oz Currants

2 oz Sultanas (Golden raisins)

2 oz fresh bread crumbs

1/2 oz ground almonds

1/2 small apple chopped fine

Grated zest and juice of 1/2 lemon

1 eggs

3/4 oz brown sugar

2 oz suet (I have never found this in America, so buy Atora Suet from an English store online)

1/2 oz plain flour (again, something I've never found in America)

1/2 teaspoon mixed spices (Also not found in America)

1 tablespoons Brandy (found this  )

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Grease a 2 pint (40 fl. oz.) pudding basin

Mix all ingredients together

stir three times clock wise and make a wish (all family members get a go)

fill both basins to about 1/2 inch below the rim

Top with greaseproof paper (parchment paper) then top with tin foil (Aluminum foil) with a pleat across the top of both to allow for expansion

Place in a steamer pan and steam for 4 hours

Remove, then replace with fresh parchment paper and tin foil

Store in a cool, dark place until Christmas

Before serving, replace parchment and tin foil, and steam for another 2 hours.

I also make a smashing sweet white sauce (hard sauce) to serve with it.

My only advice for getting the correct measurements Ruth would be to purchase one of those scales that weights food in pounds and ounces.

I hope this is of some help.