RECIPES - CHRISTMAS PUDDING

175g (6oz) suet
175g (6ozs) soft brown sugar
200g (7ozs) Mr. Crumb breadcrumbs
225g (8ozs) currants
225g (8ozs) raisins
25g (1oz) chopped prunes
25g (1oz) chopped apricots
Grated rind of ½ lemon
110g (4ozs) candied peel
2 teaspoons cinnamon
1 teaspoon ground cloves
1 nutmeg grated
2 tablespoons flour
Flesh of 1 stewed apple
1 carrot grated
3 eggs
Small bottle of Guinness
Brandy for pouring over pudding while it is maturing

1. Mix all the dry ingredients thoroughly together.
   
   
2. Whisk the eggs and add the apple to them. Then add eggs and apple mixture to dry mixture.
   
   
3. Add the Guinness carefully until you have a dropping consistency.
   
   
4. Spoon into pudding bowl (3 pint pudding bowl).
   
   
5. Cover with a round of greaseproof paper, and then secure cover.
   
   
6. Place in a saucepan ¾ full of boiling water. Then pudding must be simmered gently for about 8-10 hours.
   
   
7. Keep topping up the water and do not let saucepan go dry.
   
   
8. When pudding is cooked to take it out dry it properly, wrap it in greaseproof paper, store in a cool dry place.
   
   
9. Check it occasionally and pour a little brandy over it. Before serving put back in its bowl and reheat again in saucepan of boiling water for about 1.5 hours. Serve with custard or brandy butter - or a little of both!

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