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1
These ingredients will make puddings to fill basins totaling 7 1/2 pints.
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2
If this is too much for your family use half quantity of all the ingredients and make 2 smaller puddings or 1 large one.
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3
Put the flour, breadcrumbs, salt, mixed spice, grated nutmeg and the grated rinds of the orange and lemon into a large bowl.
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4
Chop the suet and add to the dry ingredients with the sugar; mix thoroughly.
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5
Add the fruit to the dry mix together with almonds.
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6
Stir very well.
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7
Peel and core the apples, chop and add to the mixture together with the grated carrot.
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8
Beat the eggs and add to the pudding with the juice from the orange and lemon, the brandy and the barley wine or milk.
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9
Mix all very thoroughly and leave for 1 day, stirring occasionally.
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10
The mixture should 'squeak' when mixed - if it seems too dry, add 1 or 2 more eggs.
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11
Turn the mixture into greased pudding basins filling them to the brim.
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12
Seal the tops well with a flour and water paste (1 lb /450g plain flour mixed to a stiff dough with approximately 1/2 pint / 300ml) cold water, cover with greaseproof paper, tie down well and boil the puddings for 8 hours.
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13
Remove the greaseproof paper and flour and water paste and leave the puddings to cool.
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14
Cover with fresh greaseproof paper and store in a dry cool place.
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15
When required, boil the puddings for 2-4 hours depending on the size.
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16
NB: For a nice glossy Christmas pudding you can dust the greased basins with brown sugar before putting in the mixture.
