225g Dried pitted dates chopped
225g glacéed lemon peel
225g glacéed orange peel
225g glacéed mix peel
225g glacéed red cherries
225g glacéed green cherries (couldn't find any so just used red)
425g currents
425g rasins
425g sultanas
340g ground or chopped almonds (which ever you preffer)
2 cups apricot brandy (I used an entire bottle of cognac and 1/2 litre of orange juice
450grams self raising flour
220grams demarar sugar (but muscavado might work better)
1 teaspon ground cinamon
1 teaspon ground ginger
1 teaspon ground nutmeg
1/4 teaspon ground cloves
1 teaspoin salt
750g suet
6 large eggs
180ml red current jelly
1) Mixe all the dried fruit together and saok for 4 days, keep adding liquid if it starts to dry out.
2) after 4 days mix all *** dry ingredients together, add *** eggs and jelly to the wet ingredients. Mix all extremly well.
3) in a large enough bowl or several small ones. Evenly mix the dry and wet ingredients together. Make sure it's well combines. Can't mix to much. I would do it by hand or you'll break all *** cherries up.
4) greasy a pyrex or ceramic bowl, and place your mix in leaving a inch or two for expansion. Make sure it's well pressed down.
5) cook in a bainmarie for 6-12 hours
6) once cooled take out and wrap in cling film then foil and store in a cool place
&) once a week douse in some brandy or cognac. (as it's only 5 days till I will be eating this, I will be doing this every day)
The soaked dried fruit
The dry and wet ingredients :0 look how much there is I reckon this will make 4 or 5 family sized puds.. Ooppss
Mixed together, fills a large wok
Butter/grease your bowl
fill bowl leaving some room for expansion, double foil and secure with several elestic bands. Important not to let any water into the pud.
225g glacéed lemon peel
225g glacéed orange peel
225g glacéed mix peel
225g glacéed red cherries
225g glacéed green cherries (couldn't find any so just used red)
425g currents
425g rasins
425g sultanas
340g ground or chopped almonds (which ever you preffer)
2 cups apricot brandy (I used an entire bottle of cognac and 1/2 litre of orange juice
450grams self raising flour
220grams demarar sugar (but muscavado might work better)
1 teaspon ground cinamon
1 teaspon ground ginger
1 teaspon ground nutmeg
1/4 teaspon ground cloves
1 teaspoin salt
750g suet
6 large eggs
180ml red current jelly
1) Mixe all the dried fruit together and saok for 4 days, keep adding liquid if it starts to dry out.
2) after 4 days mix all *** dry ingredients together, add *** eggs and jelly to the wet ingredients. Mix all extremly well.
3) in a large enough bowl or several small ones. Evenly mix the dry and wet ingredients together. Make sure it's well combines. Can't mix to much. I would do it by hand or you'll break all *** cherries up.
4) greasy a pyrex or ceramic bowl, and place your mix in leaving a inch or two for expansion. Make sure it's well pressed down.
5) cook in a bainmarie for 6-12 hours
6) once cooled take out and wrap in cling film then foil and store in a cool place
&) once a week douse in some brandy or cognac. (as it's only 5 days till I will be eating this, I will be doing this every day)
The soaked dried fruit
The dry and wet ingredients :0 look how much there is I reckon this will make 4 or 5 family sized puds.. Ooppss
Mixed together, fills a large wok
Butter/grease your bowl
fill bowl leaving some room for expansion, double foil and secure with several elestic bands. Important not to let any water into the pud.
