The Wortley Arms Christmas Pudding
Serves: 40, 2lb puddings
Ingredients
- 4.8kg sultanas
- 4.8kg currants
- 4.8kg raisins
- 3.2kg mixed peel
- 4.8kg suet
- 3.2kg breadcrumbs
- 2.4kg plain flour
- 400g crystalised ginger
- 800g prunes, chopped
- 400g ground almonds
- 48 eggs, beaten together
- 40g salt
- 3.2kg brown sugar
- 24 oranges, juiced
- 8 lemons, juiced
- 6kg apples, peeled and diced
- 100g mixed spice
- 3ltr stout (Guinness)
- 200ml dark rum
- 200ml brandy
- 500ml sherry
- 100ml milk
- 500ml madeira
Method
- Mix all ingredients together well and leave overnight.
- Next day, divide into 40 950g/2lb lined pudding moulds and steam for 4 hours
Serve with brandy sauce.
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