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Granny Cook's Christmas pud

Ingredients

  1. Step 1 450g currants
  2. Step 2 225g sultanas
  3. Step 3 175g raisins
  4. Step 4 juice and zest 2 lemons
  5. Step 5 1 very large carrot , grated
  6. Step 6 350g light soft brown sugar
  7. Step 7 100g golden syrup
  8. Step 8 100g mixed peel
  9. Step 9 350g breadcrumbs
  10. Step 10 350g suet
  11. Step 11 350g self-raising flour
  12. Step 12 440ml can stout
  13. Step 13 3 eggs
Granny Cook's Christmas pud
Calories: 307 Carbohydrate: 52 g Protein: 4 g Fat: 11 g
Cook time: 250 minutes Prep time: 10 minutes Total time: 260 minutes Servings: 111

TAGS

Dessert British Josh Eagleton 400 kcal or less Christmas pudding Christma Christmas-kitchen currant currant Easy christmas pudding Golden syrup Indulgent Light christmas pud Make Ahead Mini christmas pudding Over an hour raisin raisin Sarah Cook Sultana Sultana

Directions

  1. Step 1 Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
  2. Step 2 Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
  3. Step 3 To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.