Christmas Pudding:

Ingredients:

• 1 cup raisins
• 1 cup currants
• 1 cup sultanas (golden raisins)
• 1 cup mixed peel
• 1 cup brandy
• 1 cup soft breadcrumbs
• 1 cup self-rising flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 4 eggs
• 1/2 cup milk

Instructions:

1. In a large bowl, combine the raisins, currants, sultanas, mixed peel, and brandy. Cover and let soak for at least 2 hours, or overnight.

2. Preheat your oven to 300°F (150°C). Grease a large pudding basin or mold.

3. In a separate bowl, mix together the breadcrumbs, flour, cinnamon, nutmeg, and allspice.

4. In a third bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the milk.

5. Add the dry ingredients to the butter mixture and stir until well combined. Stir in the soaked fruit mixture.

6. Pour the mixture into the prepared pudding basin or mold. Cover the top with a sheet of parchment paper or aluminum foil, then cover the whole thing with a layer of foil.

7. Place the pudding basin in a large pot or casserole dish, and pour enough boiling water into the pot to come halfway up the sides of the basin.

8. Cover the pot with a lid and bake the pudding for 4-5 hours, or until a skewer inserted into the center of the pudding comes out clean.

9. Carefully remove the pudding from the pot and let it cool for a few minutes before serving. Serve with a drizzle of brandy or caramel sauce, if desired.

Enjoy!