How to make Christmas Pudding

Ingredients: 

120g of suet

120g of breadcrumbs

100g of flour

175g of delicate dull dark colored sugar

500g of blended dried natural products, (sultanas, currants, raisins)

25g of chipped almonds, hacked

25g of sweetened strip

1 tsp blended flavor

1/2 tsp nutmeg

1/2 tsp cinnamon

1 cooking apple, stripped and ground

1/2 orange, get-up-and-go as it were

1/2 lemon, pizzazz as it were

150ml of schnaps

2 eggs



1. Join the suet, breadcrumbs, flour, sugar, products of the soil in a bowl and blend

2. Include the remainder of the fixings and blend well until completely joined

3. Margarine the pudding bowl and load up with the blend, at that point spread with preparing paper

4. Spot the pudding bowl into an enormous container and empty bubbling water into the dish until it        arrives at most of the way up the bowl. Spread with a cover

5. Steam the pudding for 4 hours, ensuring the skillet doesn't bubble dry. Test if the pudding is                  cooked by embedding a stick through the center, in the event that it tells the truth it is cooked,
     if not steam for somewhat more

6. Leave to cool, at that point spread with crisp heating paper and wrap firmly in clingfilm. Store in a     cool dull spot for as long as about a month and a half

7. At the point when prepared to serve, steam for a further 2 hours

Serving proposals 

The most evident thing to present with Christmas pudding is unmistakably cognac spread – attempt Dominic Chapman's Christmas pudding with liquor margarine while Shaun Rankin transforms Christmas pudding into a liberal frozen yogurt to present with a wanton dim chocolate soufflé.