Christmas Pudding & Brandy Butter.

OK - so apparently this online rambling nonsense is becoming a semi-foodie blog (thank you everyone for your tweets, texts, comments on FB xx). Yes, I do make my own Christmas puddings, usually a few years in advance. They hang from my kitchen ceiling where it is dry, with good circulation so they never go mouldy. This recipe was given to me by my dear friend Shirley Baker, who was about 70 years old at the time. It was her grandmother's recipe, so I guess that makes it a tried & true delicious recipe. Sadly, Shirley passed away a few years ago now. She was a wonderfully naughty woman, who showed me that it is brilliantly OK to age with gumption (& a bit of beer on a Friday).

Shirley's Christmas Pudding.

12 oz plain flour
1 packet of suet
8 oz breadcrumbs
8 oz sultanas
8 oz raisins
8 oz currants
8 oz dried apricots
8 oz dried figs
8 oz dates.
¼ lb mixed peel
1 tbsp mixed spice
½ tsp cinnamon
6 oz brown sugar
Grated rind and juice of 1 lemon
6 eggs
1 grated carrot
1 grated apple.
Mixture of nuts to add.
Alcohol for soaking fruit: brandy/sherry/port - soak the dried fruit at least 3 months before making the puddings

1. Place a saucer in the bottom of a large pot, fill with water & put it on to boil.
2. Sift the flour.
3. Mix the suet into the flour.
4. Add the breadcrumbs, fruit, spices, sugar, carrot, apple & lemon rind.
5. Beat the eggs well & mix all together.
6. Add the lemon juice & mix well.
7. Divide the mixture into 2, & place into well floured cloths.
8. Plunge the puddings into the boiling water & boil for 4 hours.
   
9. Keep the puddings covered at all times.
10. Remove the puddings, cool & then trim the excess fabric.
11. Hang the puddings until they required: they will keep for years if they are stored properly.
12. When the pudding is required boil it for a further 2 hours.

Brandy Butter

125gm butter
1¼ cup brown sugar
¼ cup brandy

1. Beat butter well
2. Add sugar & beat well
3. Add brandy & beat well
4. Store in the fridge