Boiled Christmas Pudding

boiled christmas pudding

¼ cup chopped almonds

Grease an 8-cup pudding basin and set to one side.

Combine the fruits, peel, brandy and rum in a bowl and leave them to steep.

In another bowl cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well before adding the next egg.

Sift the flour, bicarb and spice together and add to the egg and butter mix slowly until well combined.

Add the fruit and alcohol all in one go, and mix well. Fold in the breadcrumbs and almonds.

Spoon into the greased pudding basin you prepared earlier. Allow room for the pudding to rise.

If you have special pennies or coins you traditionally add, then drop them in now and poke them into the mixture with a clean spoon handle. (If you throw them in while mixing they may all end up in one place).

Cover the basin with a layer of greased parchment (or greaseproof) paper and aluminium foil. Tie in place with kitchen string, looping over the top to make a little handle.

Place the basin into a large saucepan. Fill the saucepan with hot water to 2/3 up the side of the pudding basin.

Bring to the boil and continue at a rapid boil for 5 hours. Check the water level every 30 minutes and top up with more boiling water as needed.

Carefully remove the pudding from the saucepan and allow it to cool before storing in the refrigerator until needed.

For Christmas dinner, reheat the pudding by placing it in billing water as before and cooking for a further hour.

Serve your Boiled Christmas Pudding hot with brandy butter and / or brandy sauce.