Without a doubt, this is one of the most popular English Traditions when it comes to Christmas cooking. Like the Christmas cake, this recipe contains a lot of fruits, and lasts quite a long time; can be eaten up until February. It can be served either warm or cold; if its being served warm add a little brandy sauce to go with it, moisten the pudding with whisky or brandy and set it alight.

Serves 30
Preparation and Cooking time: Approx 7 hours

For the Pudding:

Lamb Brand Golden Raisins 125g

Lamb Brand Black Raisins 125 g

Lamb Brand Currants 225g

Lamb Brand Sultanas 225g

Lamb Brand Candied Peel 100g

Lamb Brand Blanched Almonds 100g

Lamb Brand Self raising flour 180g

Lamb Brand Mixed Spice 2 tsp

Lamb Brand Nutmeg 1 tsp

Lamb Brand Brown Sugar 200g

Lamb Brand Breadcrumbs 180g

Margarine 200g

Eggs, 2 beaten

Black Treacle 1 tbsp

Brandy or Whisky 2 tbsp

Rind and Juice of Lemon 1

For the Sauce:

Lamb Brand Corn Flour 2 tbsp

Lamb Brand Castor Sugar 25g

Milk 225g

Butter 25g

Brandy or Rum 2 to 3 tbsp

For the Pudding: Wash and dry fruits, melt butter in saucepan and add the fruits and the chopped roasted almonds and some Whiskey or Brandy. Let the mixture stand overnight. Sift the flour, mixed spice, nutmeg and add breadcrumbs, treacle and both lemon juice and rind. Beat eggs and sugar and add to fruit mixture.

Fold in the flour mixture and mix well. Put mixture in a greased 2 pints pudding basin, smooth top, as this will be the pudding’s base and cover with coated greaseproof paper, then cover again with foil and tuck securely. Place in a steamer or a saucepan over hot water (baine marie) for at least 6 hours. It can be cooked in intervals if you will not manage at one go or in one day.

For the Brandy Sauce: Melt butter in saucepan, add the milk and bring to boil. Dissolve the corn flour in some milk and add to pan. Add the sugar, brandy or rum and cook on low heat for 2 to 3 minutes. Serve a tablespoon or two of the sauce with each portion of the pudding.