Christmas Pudding

  1. Prepare an 8" or 9" cake tin. Line with 3 layers of grease proof paper and cover the outside with two layers of brown paper bringing both up at least 1" above the tin.
  2. Sieve together all the dry ingredients. Cream butter, sugar and treacle
  3. Beat together lightly with eggs, brandy and essence.
  4. Add eggs and flour mixture alternately to the creamed butter.
  5. Lastly add fruit and grated rind. This mixture should be stiff enough to drop from wooden spoon in one piece when spoon is held over the bowl and given a sharp shake.
  6. Turn into the prepared tin and make good depression in the centre and cover top with grease proof paper.
  7. Place in centre of oven 170°C (325°F/ gas mark 3) for 1¼ hours, then turn to 140°C (275°F/gas mark 1) for approximately 3 hours.
  8. Cool in the baking tin and when cold turn out and store in air tight container
  • 350g/12oz Neill's Golden Fleece Flour
  • 350g/12oz Currants
  • 275g/10oz Butter
  • 225g/8oz Soft Brown Sugar
  • 225g/8oz Raisins
  • 225g/8oz Sultanas
  • 125g/4oz Mixed Peel
  • 125g/4oz Glace Cherries
  • 50g/2oz Chopped Blanched Almonds (optional)
  • 50g/2oz Ground Almonds
  • 30ml/2 tablespoons brandy, rum, sherry or milk
  • 15ml/1tsp Black Treacle
  • 5m/1tsp Baking powder
  • 2ml/ ½ tsp Salt
  • 2ml/ ½ tsp each Mixed Spice, grated nutmeg and cinnamon
  • ½ tsp almond essence
  • 5 Large Eggs
  • Finely Grated rind of a lemon or orange