Recipes for the Soul---Traditional Christmas Pudding With Brandy Sauce

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Traditional Christmas Pudding with Brandy Sauce8 oz Currants4 oz Sultanas4 oz Raisins4 oz Chopped candied peel1 oz Skinned & chopped almonds4 oz Whole-wheat flour1/2 tsp Salt1/2 tsp Grated nutmeg1/2 tsp Ground ginger1 1/2 tsp Mixed spice8 oz Brown sugar4 oz Whole-wheat breadcrumbs8 oz Vegetable suet1 ea Lemon, juice & rind1 tbl Molasses5 tbl Water & rum mixedGrease a 2-pint pudding basin & use a large saucepan to hold thebasin. Wash currants, sultanas & raisins in warm water & pat dry. Putfruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stirin lemon juice, rind & molasses with enough of the water & rum mixtureto make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot toreach halfway up the side of the basin. Bring to a boil, coversaucepan & let pudding steam gently for 4 hours, watching the waterlevel & topping up with boiling water if necessary. When cooked, coolthe pudding & store in a cool dry place for up to 2 months. Beforeserving, steam pudding again for 3 hours. Turn out onto a servingplatter & flame with brandy if you desire. Yield: 8 servings***********My Special Thought To You:No Jesus-No Peace!--Know Jesus-Know Peace!!

 

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