FOOD + DRINK
AN ALTERNATIVE KENTISH YULE CONT .
Christmas Pudding
Recipe by : Kent Cookery School , Ashford www . kentcookeryschool . co . uk
Ingredients :
• 120g suet
• 120g breadcrumbs
• 100g flour
• 175g soft dark brown sugar
• 500g mixed dried fruits , ( sultanas , currants , raisins )
• 25g flaked almonds , chopped
• 25g candied peel
• 1 tsp mixed spice
• 1 / 2 tsp nutmeg
• 1 / 2 tsp cinnamon
• 1 cooking apple , peeled and grated
• 1 / 2 orange , zest only
• 1 / 2 lemon , zest only
• 150ml brandy
• 2 eggs
Method :
1 . Combine the suet , breadcrumbs , flour , sugar , fruit and spices in a bowl and mix .
2 . Add the rest of the ingredients and mix well until fully combined .
3 . Butter the pudding bowl and fill with the mixture , then cover with baking paper .
4 . Place the pudding bowl into a large pan and pour boiling water into the pan until it reaches halfway up the bowl . Cover with a lid .
5 . Steam the pudding for 4 hours , making sure the pan does not boil dry . Test if the pudding is cooked by inserting a skewer through the middle , if it comes out clean it is cooked , if not steam for a little longer .
6 . Leave to cool , then cover with fresh baking paper and wrap tightly in clingfilm .
7 . Store in a cool dark place for up to 6 weeks .
8 . When ready to serve , steam for a further 2 hours .
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