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Stir-Up Sunday: Christmas Plum Pudding Recipe

Believe it or not this Sunday is Stir-up Sunday! If you attempted to make the pudding last year give yourself a pat on the back but you should expect to do an even better job this year! If you didn't have ago, you really should try! We're sharing a fool-proof Christmas Pudding recipe that has been lovingly put together by our Chairman, Peter Gladwin, you really are learning from the best. (We do spoil you!)

You will need:

Dry Ingredients
100g / 4oz suet
100g / 4oz self-raising flour
75g / 3oz soft breadcrumbs
75g / 3oz soft brown sugar
50g / 2oz ground almonds
225g / 8oz sultanas
75g / 3oz dried apricots, diced
75g / 3oz glace cherries, diced
2 tsp ground mixed spice
1/2 tsp salt

Wet Ingredients
3 eggs
2 tbsp black treacle
150ml / 1/4 paint stout
greated zest of 2 oranges

To 'feed' the pudding
4 tbsp brandy

Method
Mix all the dry ingredients together, then blend in the wet ingredients and, very importantly, you will need to make a huge wish for something wonderful!
Transfer the mixture to a buttered 1.75 litre / 3 pint china pudding basin, place a piece of buttered greaseproof paper on top and tie a piece of cloth over it.

Sit the pudding in a saucepan of water filled to just below the top of the basin. Boil gently for 4 hours over a low lying heat with the lid on the pan, topping up with water every now and then; don't allow the pan to boil dry.
Store the pudding in a cool dry place and try not to forget about it! 

One week before Christmas unwrap the pudding, spike it with holes and 'feed it' with brandy.

Christmas Day
Steam the pudding in a saucepan of water (as above) for 2 hours before turning it out on to a hot dish. Decorate with holly, flame with warmed brandy and serve with brandy butter.

Brandy Butter
225g / 8oz unsalted butter
225g / 8oz caster sugar
3tbsp brandy

Blend the butter and sugar together and then add the brandy slowly a little at a time, easy-peasy!