How to prepare christmas pudding.

Traditionally this pudding was prepared in the autumn and warmed up on Christmas Day. If you can't get hold of any suet, try using butter instead. This dessert tastes delicious served with brandy sauce or ice cream.
Ingredients

150 grams Currants

150 grams Raisins

100 grams Sultanas

170 grams Panko

150 grams Beef fat (suet)

55 grams Candied lemon peel

55 grams Candied orange peel

110 grams Soft light brown sugar

1/2 tsp Nutmeg

1/2 tsp Cinnamon

4 Eggs

50 ml Milk

60 ml Brandy

60 ml Rum
Steps

1. Finely chop the suet, orange peel and lemon peel.

2. Add the suet, or softened butter to the soft brown sugar in a large bowl and mix together. Then add the rest of the ingredients, mix and leave to rest for 1 day.

3. Pour the mixture into a container greased with butter and place in a steamer covered in waxed paper and aluminum foil. Steam slowly for 5-6 hours.

1. When serving, dim the lights, pour over some warm brandy and set aflame.

2. Christmas pudding is often served brandy cream. However, you can also serve with heavy cream or custard.