To make a 1kg pudding

To make a 1kg pudding for 8 INGREDIENTS 125g raisins 125g currants 95g sultanas 75g mixed peel 125g suet or vegetarian suet 125g breadcrumbs 45g flour 6g mixed spice 1 whole egg 45g demerara sugar 140ml beer 20ml dark rum 20ml brandy METHOD First, mix all the dry ingredients and stir together. Then stir in the beaten egg and liquid ingredients. Grease a pudding basin and press the mix into the basin. Cover the basin with a circle of parchment paper, muslin or foil (aluminum) paper so that the pudding bowl is sealed. Put the basin in a large saucepan and fill with enough water to come up to around the ¾ mark of the basin and cover the pan with foil. Steam for 6 hours – making sure to check regularly to keep the water topped up to the ¾ mark. Allow the pudding to cool, cover the top with fresh parchment paper or foil and store and wrap the whole basin in 2-3 layers of cling film in a cool, dark place (or the fridge) until Christmas. On Christmas Day, reheat the pudding. Remove the plastic wrapping, cover the top with foil and boil for one hour, or remove all the wrapping and heat in a microwave oven for 10 minutes. Before serving, pour a couple of tablespoons of warmed brandy over the top, set fire to it. Let the flames burn out, which burns off the alcohol and serve with cream, ice cream, brandy butter or crème anglaise (custard!). The ONLY Authentic French Wine Club in the U.S. somMailier.com The Perfect Gift: Exclusive Boutique French wines! 28 | The Good Life France The Good Life France | 29