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By Phoebe Robson, also posted in News on 20/11/19
It's easy to buy a Chritmas pudding these days (we've created a very tasty pud featuring our delicious Broadside beer), but it's lots more fun to make your own, especially when you can put a unqiue spin on it with our Blackshort Stout.
460 g raisins
100 g currants
150 g sultanas
100 g chopped glacé cherries
30 g flaked almonds
Juice of one orange
Juice of one lemon
100 g suet
60 g breadcrumbs
100 g plain flour
180 g soft brown sugar
4 g mixed spice
2 g nutmeg
2 g cinnamon
2 g clove
10 g salt
1. First, grab a large bowl and add the dried fruit and almonds. Then add the lemon and orange zests plus juices and the Blackshore Stout. Stir well then leave this to soak overnight at room temperature.
2. The next day, beat the eggs with the salt and mix them into your soaked fruit and nuts.
3. Gently fold all the other ingredients into your bowl by hand until evenly mixed. Don't be tempted to use a mixing machine as this will overwork the ingredients and leave you with a heavy pudding. It's traditional to let each member of the family take turns at having a stir and make a wish!
4. Next, line your pudding basins with greaseproof paper, fill with your mixture and top with greaseproof. Make your pudding bowl watertight by adding a secure lid of foil.
5. You can either cook your pudding in a steamer, or a simmering pot of water with a lid for around 5 hours. The puddings will take on a darker colour as they cook. When they are cooked, remove from heat and leave to go cold. Do not remove from your basin or pudding mould. Store your pudding for around a month to let the flavours mature.
6. When you're ready (Christmas day!), re-heat your pudding in a steamer or a simmering pot of water for around one to one and a half hours.