Christmas pudding

Method

     watch video 1. Put the raisins, sultanas, currants, mixed peel and prune puree into a bowl and add the stout, brandy, rum, and dark brown sugar. Cover and leave in a cool place for 5 days.

2. When you are ready to cook the puddings, place the caster sugar, almonds, breadcrumbs and flour into a large bowl. Stir in the soaked fruit.

3. Add the lemon and orange zest and juice. Stir in the eggs and the fold in the suet.

4. Spoon the mixture into a 900g pudding bowl, cover tightly with a well-fitting lid or aluminium foil secured with string, and steam for 3 hours.

5. To make the crème anglaise, bring the milk, cream and vanilla pod to the boil.

6. Beat the eggs and sugar together.

7. Add the boiled cream mixture to the eggs, a little at a time. Return the mixture to the pan and stir over a gently heat, until the mixture thickens and coats the back of a wooden spoon.

8. Strain the mixture and stir in the Armagnac.

9. Turn out the Christmas pudding and dust with icing sugar. Decorate with redcurrants and mint and serve with the crème anglaise.

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Ingredients

150g raisins
150g sultanas
220g currants
150g mixed peel
20g pureed prunes
125ml Irish stout
125ml Brandy
75ml rum
150g dark brown sugar
90g caster sugar
60g flaked almonds
150g fresh white breadcrumbs
45g plain flour
1/2 lemon, zest and juice
1/2 orange, zest and juice
2 Eggs, beaten
150g suet

For the crème anglaise

100ml Milk
100ml double cream
1 vanilla pod, split
4 egg yolks
40g Sugar
25ml Armagnac

To decorate

icing sugar
small punnet Redcurrants
mint leaves

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