Christmas Pudding

170  grams		suet
2  tablespoons		Enriched Self Rising Flour
170  grams		Brown Sugar - Unpacked
200  grams		Soft White Bread Crumbs
150  grams		Zante Currants - Dried
150  grams		Fresh Yellow Sultana Raisins
150  grams		Macro 100% Natural Sultanas
110  grams		Cherries - Fresh
750  mL		Bushmills Irish Whiskey
1/4  cup		Lemon Zest
1		Raw Apple (with skin)

Tip: For nutritional information on all the ingredients in Christmas Pudding just click on each ingredient name. Then adjust the serving size for any Christmas Pudding ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

170g beef suet
2 tablespoon of self raising flour
170g of soft brown sugar
200g of soft, fresh white breadcrumbs
150g of currants
150g of raisins
150g of sultanas
110g of crystallised cherries chopped in half
2 flat teaspoon mixed spice
half teaspoon of salt
3 eggs
75ml of the baked flesh of a cooking apple
Zest of one large lemon
75ml of Irish whiskey
1.Take a large bowl and add all the dry ingredients, one at a time and mixing well before adding another.
2.In a separate bowl beat the eggs together and add the apple flesh and the whisky.
3.Stir this into the dry ingredients and stir very well. Remember to make a wish.
4.Grease a couple of 1.5 pint pudding bowls and divide the mixture between them.
5.Cover the top of each pudding with a round of greaseproof paper tying it under the rim with string and making a handle across the top of the bowl.
6.Steam the puddings for eight hours, a large saucepan of water (the water level half the depth of the bowls).
7.Be careful not to let the water boil over the top of the bowls or boil dry. After the first half hour, I check the puddings every hour or so and top up with boiling water if necessary.
8.Store the puddings somewhere cool and dry. Steam for a further couple of hours before you want to eat them.
Serve with Brandy butter, fresh cream or home made egg custard (or all three).

Tips and Tricks:

I make the puddings first thing in the morning, on a weekend, so that they can bubble away all day whilst I am around to keep an eye on them.
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