The end of the financial year and the beginning of a new one is always a busy time of the year for us along with our many clients. So busy in fact it would only come second to the hectic festive season. With that in mind and some much needed “fun” to balance out the week I’m taking a break from end of year reconciliations and STP reporting and sharing a secret Christmas pudding recipe. One so special it remains handwritten on a random piece of paper pulled from a used envelope. And with 12 days to Christmas in July you have plenty of time to give it a go. After all, tis the season for warm desserts drenched in homemade hot custard.

Christmas Pudding

Ingredients

• 300g Flour
• 300g Breadcrumbs
• Pinch of Salt
• 500g Butter
• 1kg Mixed Fruit
• 375g Raisins
• 125g Mixed Peel
• 500g Dark Brown Sugar
• 9 Large Eggs
• 8 tbsp Brandy
• ½ tsp Ground Nutmeg
• 100g Almonds (Blanched & Chopped finely)
• 2 tsp Mixed Spice
• 1 tsp Bi-Carb Soda

Method

1. Put the mixed fruit, raisins, peel, and the almonds in an airtight container. Sprinkle over brandy and stir. Seal tightly and leave overnight.
2. Have a large pot of boiling water ready.
3. Cream butter and sugar, add well beaten eggs.
4. Stir in fruit mix.
5. Add breadcrumbs, salt, sifted flour, bi-carb soda, nutmeg & mixed spice.
6. Mix well together.
7. Tie up the mixture in a very strong pudding cloth that’s been floured – allowing room for the pudding to swell.
8. Place in boiling water and cook for 3 hours on the day it is made and 2 hours on the day ready to eat. Top up the water as necessary.
9. Best to store the pudding in the fridge to avoid temperature fluctuations especially if saving this recipe for the summer season.