Grannys Christmas Pudding
Smaller versions can be made - I use a 180ml greased dairyole mould with a small circle of greaseproof paper on the bottom. Cover as per the 1 pint bowl. The cooking time is 3 hours (for a lighter coloured version or 4 hours for a darker colour), then 1 - 1 12 hours on the day of eating. For larger versions - 2 pint sized bowl, prepare as before. Steam for 8 hours and then 2 12 hours on the day of eating. It was traditional to place a silver thrupenny bit coin in th pudding, now this custom is slowly fizzling out due to safety reasons.
Method1 Sieve flour and spices into a huge mixing bowl.
2 Add breadcrumbs and sugar, mix well.
3 Add candied peel, cherries, sultanas, raisins, nuts and grated carrot. Mix well.
4 Add beaten eggs and treacle, mix well.
5 Add cooled melted butter, mix well.
6 Add beer and mix well.
7 Cover bowl with cling film and leave in the fridge overnight.
8 Mix for a final time. Let each member of the family stir and make a wish.
9 Divide between 4 x 1 pint greased pudding basins.
10 Cover with a pleated sheet of greaseproof paper.
11 Cover with a pleated sheet of aluminium foil.
12 Secure with a large piece of string.
13 Steam for a minimum of 4 hours.
14 Cool slightly in the bowl, turn out onto a wire rack.
15 When cool cover with clean greaseproof paper and aluminium foil.
16 Store in a cool dry place for up to 18 months.
17 To reheat, steam for 1 1/2 - 2 hours.
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