What do you mean it "looks icky"?
That's what real food looks like when you don't have gangs of stylists
dancing around spraying it with gelatine and primping it!
The house smelled of Christmas last night - a little belatedly, I finally got it together and managed to gather the little collection of things that go into Christmas Pudding - that finest of seasonal treats.
The original recipe's linked here, but it makes two puddings and I just want the one this Christmas, thanks. So I've adapted it and given this year's version below. So here's a Christmas pudding recipe that'll serve a generous four and a reasonable six.
- 125g sultanas
- 125 currants
- 1/2 carrot, grated
- 1 small apple, grated
- 70g candied mixed peel, chopped
- 30g chopped almonds
- 1 lemon, zest and 1/2 the juice
- 1 orange, zest and 1/2 the juice
- 70g self raising flour
- 125g breadcrumbs
- 125g suet (Atora light is just fine)
- 1/2 tsp grated nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 175g muscovado sugar
- 1 tbsp date syrup
- 2 tbsp brandy
- 2 fresh eggs, whisked
- 250ml Guinness
I'll do the rest of it in a couple of days' time when I boil the pudding.