Another Classic Christmas Pudding Recipe

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   Here is a good old fashioned family recipe; the pudding improves with keeping, and should be made at least a month before Christmas.

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   This makes 2 medium sized puddings, each enough for 4 to 6 people, or 1 large one enough for 10 to 12 people.

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   Mix together the flour, salt, mixed spice, cinnamon, ginger and baking powder and sift.

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   Mix this together with all the dry ingredients and the suet, until they are evenly blended.

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   Add the lemon rind and the lemon juice.

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   Now mix in the marmalade, and the eggs well beaten.

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   Beat well while you then add the milk.

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   Cover with a cloth and leave until the next day.

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   Grease the pudding basin or basins and fill with the mixture, over with greaseproof paper, then with a cloth, secure with string, and boil for 10 hours.

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    Store in a cool, dry, airy place until required.

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    Note: The puddings are improved while keeping if a little brandy is poured over the surface from time to time.

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    This not only improves the flavour, but helps to preserve the puddings.

* Per serving · 4 servings · Values may vary.

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