Name: Granny Cook's Christmas pud
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 450g currants -; 225g sultanas -; 175g raisins -; juice and zest 2 lemons -; 1 very large carrot , grated -; 350g light soft brown sugar -; 100g golden syrup -; 100g mixed peel -; 350g breadcrumbs -; 350g suet -; 350g self-raising flour -; 440ml can stout -; 3 eggs -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Granny Cook's Christmas pud

1. 450g currants -

2. 225g sultanas -

3. 175g raisins -

4. juice and zest 2 lemons -

5. 1 very large carrot , grated -

6. 350g light soft brown sugar -

7. 100g golden syrup -

8. 100g mixed peel -

9. 350g breadcrumbs -

10. 350g suet -

11. 350g self-raising flour -

12. 440ml can stout -

13. 3 eggs -

How to cook deliciously - Granny Cook's Christmas pud

1. Stage

Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.

2. Stage

Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.

3. Stage

To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.