Scottish Christmas Pudding

Ingredients:

2/3 cup Plain flour
1/3 cup Brown sugar
firmly packed
2/3 cup Breadcrumbs
� tsp Allspice
� tsp Ground cinnamon
1/6 tsp Ground nutmeg
1 pinch Salt
1/3 cup Butter
� cup Mixed candied peel
1 cup Raisins
� cup Sultanas (GOLDEN RAISINS)
2/3 cup Peeled and grated or chopped apple
� cup Pitted prunes
chopped into raisin-sized pieces
� large Lemon
juice and rind
2 Medium eggs
1/8 cup Golden syrup (Can use Karo or maple syrup)
� cup Scotch whisky

Preparation:

Mix the flour, brown sugar, breadcrumbs, allspice, cinnamon, nutmeg and salt. Blend in the butter and mix in the peel, raisins and sultanas.

Peel the apple and either grate it down to the core or chop it up finely and add it to the mixture. Chop the prunes into pieces about the size of raisins and mix them in.
Add the lemon juice, finely grated lemon rind, eggs, golden syrup and whisky. Mix thoroughly but do not overmix and pulp the fruit.

Pour into suitable basins, leaving space for expansion of the pudding. Cover the basins and steam for 6 hours. When cooked, remove it from the basin, take off any coverings to avoid condensation on the pudding, and put it aside on a wire tray to cool. You may wish to leave it in the basin to be handy for reheating and serving.
When completely cool, wrap it in cling film and/or foil and store it in a cool, dry place.


Before serving, steam the pudding for ½ hour. Then turn it out onto a hot plate and sprinkle it lightly with fine sugar. You may wish to pour a spoonful of whisky over the pudding and flambé it. Then serve the pudding hot with whisky butter sauce, whipped cream or custard.

Properly prepared and stored this pudding will keep at least a year. It should be sealed in an airtight container and kept in a cool dry place, refrigerated or frozen. This pudding matures and improves with keeping.