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Traditional Christmas Pudding

Recipe Submitted By: bakingmad

Stir up Sunday! Make ahead and enjoy a home made Christmas pudding on Christmas Day. This also makes a very special foodie gift!

225 grams	Unrefined Molasses sugar (Billington's)
225 grams	Sultanas
175 grams	Shredded Suet
225 grams	Raisins
225 grams	Breadcrumbs
100 grams	Candied Peel Chopped
110 grams	Apricots dried, chopped
1 tsp	Nutmeg grated
100 grams	Prunes Pitted And Chopped
1 tsp	Cinnamon ground
150 ml	Stout Or Dark Beer
1 tsp	Ginger ground
4 tbsp	Rum or Brandy & a pinch of ground cloves
4	Free Range Eggs (Happy Eggs) Beaten

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Place all the fruits in a large mixing bowl with the stout and rum or brandy, cover and leave to soak overnight.
Next day, stir in the rest of the ingredients, stirring well to combine.
Divide between 2 1.2 litre (2 pint) greased pudding basins (leaving room for the puddings to rise) and smooth the tops.
Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil.
Tie securely and place in 1 or 2 large pans and pour in boiling water to come halfway up the basins.
Cover and cook for 6 hours, topping up with boiling water as needed.
Cool completely, then wrap in fresh greaseproof paper and foil.
Store in a cool, dark place until needed.
The puddings will keep for 3 months.
To reheat: steam the puddings for 2 hours.