Home made Christmas puddings. Not too heavy but still packed with flavor, ideal for after a big Christmas diner. I have been using this recipe for many years now and it always goes down well.
Serves 6 people.
Remove packaging and place on a plate.
Heat on medium power for 3 minutes.
Stand for 2 minutes
Heat on medium power for a further 3 minutes.
Stand for 1 minute after heating.
Check it is hot in the centre by putting a knife in checking the end of the knife is hot on back of hand.
Remove packaging and put in a pudding basin and cover with foil.
Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam for 2 hours, topping up with boiling water as necessary. Do not allow to boil dry.
Ingredients: Sultanas, raisins, currants, glace cherries, soft brown sugar, eggs, light ale, brandy, sherry, rum, oranges, lemons, carrots, bread crumbs, flour, ground almonds, vegetable suet, cinnamon, mixed spice, salt.
Allergens: Gluten, Eggs, Nuts, Sulphur Dioxide.