Makes 3 x 1lb Christmas Pudding
8 oz / 225g white breadcrumbs
1 level tsp cinnamon
8 oz / 225g butter / margarine (melted)
3 eggs, 2 tbsp whiskey, 1/2 pt Guinness – beat together
12 oz / 350g dark brown sugar
8 oz / 225g raisins
4 oz / 100g mixed peel
2 oz / 50g chopped almonds
6 oz / 175g self-raising flour
1/2 tsp ground nutmeg
Grated rind of 1 lemon + 1 orange
1 lb / 450g currants
8 oz / 225g sultanas
4 oz / 100g cherries
Place all dry ingredients into a large basin & mix together, melt margarine and mix in.
Pour in the eggs, whiskey, Guinness to the mixture and mix thoroughly with a wooden spoon.
Grease 3 x 1pt pudding bowls and divide mixture into each bowl.
Cover with greaseproof paper, make pleat in centre and put lids on and cover bowl completely with tin foil.
Boil for 6 hours. Keep water boiling half way up the sides.
Cognac Sauce to serve with Pudding
Beat 2 whole eggs with 4 fl oz (125ml) milk, 4 fl oz (125ml) cream and 2 oz (50g) caster sugar in a bowl.
Place in a saucepan and cook over a medium heat, until thickened, stirring all the time.
Add a good dash of cognac – do not allow to boil or it will curdle ….. Delicious!