Pudding for yourself

Personally this is not my favourite bit at Christmas, however I think I've had a change of heart with this recipe. It's so tasty I ate one cold and with cream.

The great thing with a Christmas Pudding you don't need to worry about skills, throw in a bowl and we're good.

Before we start make sure you've four, six ½pt or 1pt pudding pots, plastic or foil and don't worry about a lid cling works brilliant.

Ingredients

500g x Sultanas

200g x Mix peel and fruit

500g x raisens

200g x Mixed Cranberry and fruit

50g x Chooped mix nuts

3 x Grated Apples

140g x Plain Flour

100g x Soft fresh white breadcrumbs

2 x Eggs whisked

250g x Butter / Margarine

100g x Dark brown sugar

4tbsp x Brandy or Cognac

1tbsp x Cinnamon

1tbsp x Allspice

1tbsp x Mixed Spice

1tbsp x Nutmeg

Method

Place the fruit into a large bowl along with the Brandy / Congac and put to side to allow the fruit to soak up the spirit for about 1hr.

Mix all the dry ingredients really well and gradually add the fruit again mixing well. Add ¼ of butter stir well into the mix until the has disappeared , repeat until of the margarine is all gone. If using butter grate ¼ of the butter at a time. Mix in the eggs into your mixture until it is movable not runny and silky looking.

Lightly grease your pudding pots, fill to the rim and smooth over. Next cut out circles in greaseproof paper place on top the pudding and wrap in tin foil.

Pop the puddings two per level for the maximum timer 75 minutes, don't forget to keep an eye on the water level. Do not allow to boil dry.

Once your puddings are cooked carefully remove from the steamer take off the tin foil and allow to cool on a rack. Once cooled tightly wrap in cling film and leave until required.

The longer you leave them to mature the better it will be,