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Traditional Christmas Pudding


With Geoff Scott

Geoff Scott's Traditional Christmas Pudding

Serves 8
Cost per serve $2
Prep time 30 minutes
Cooking time 4 hours
Wine Recommendation - a wee glass of port!

Ingredients
110g sultanas
225g raisins
110g mixed peel
160g suet or shreddo or butter
1 teaspoon mixed spice
finely grated rind of 1 lemon
1 teaspoon almond essence
4 eggs
2 tablespoons milk
120 ml brandy
2 teaspoons pure vanilla extract
225g demerara sugar
225g fine fresh breadcrumbs (leave crusts on and blitz them up in a food processor)

Method
Dredge the fruits, suet and spice in the flour, then add vanilla, lemon and almond essence.
Mix in sugar and breadcrumbs.
Beat eggs, add milk, brandy and vanilla then add to dry ingredients, mix thoroughly.
Lightly butter a standard metal pudding bowl, dust the inside with a little flour and spoon the mixture in.
Place in a pot of boiling water and gently simmer for 4 hours, topping up the water as necessary.

To Flambee
Firstly, to re-heat your pudding you can either take it out of the bowl and warm in a microwave (on defrost) till hot inside, or the traditional way is to steam it again in the pudding bowl (as if you were cooking it) for 1.5 - 2 hours. 
Remove paper and foil lid, insert 5 cent coin or similar silver trinket for luck!
Make sure there is a spot clear in the centre of the table to place the pudding, have a long stem lighter ready to go or long matches, have accompanying sauces and or butters pre set.
Get the serving plate hot, have a cold plate for this hot plate to sit on - so it doesn't damage your table. 
Place 4 tablespoons of brandy, rum or whisky into a small saucepan, heat this up but do not boil.
Tip the hot pudding carefully onto your hot plate, I do this by putting the plate on top of the pudding, holding both firmly, flip it over, remove the bowl. 
Place the hot plate on top of the cold plate and take to table, pour the hot brandy over the pudding, dim lights and light.

Serve with custard or brandy sauce.
I hope you enjoy this traditional recipe, passed down to me by my Mother in law and one that her Mum passed to her! Merry Christmas and have a delicious Christmas day!

(Broadcast 5 December 2012)


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