FLY-AWAY CHRISTMAS PUDDING

This was a family recipe which I thought might have been lost. Again, I found it among some old files of my mother dating back to 2007. If I remember correctly, it came from my grandmother on my father's side and used to be a lighter (hence fly-away, I think) version of what would otherwise be an overly-heavy thing to come after the roast meal. I have not altered a word. Oddly enough, immediately after the recipe is an e-mail exchange about a proposed trip to Sudan. How the two got mixed I will never know.

FLY-AWAY CHRISTMAS PUDDING  (6-8 people)

 

8 oz                         Large seedless raisins

8 oz                         Sultanas

2 oz                         Whole pieces of candied peel

3 oz                         Ground almonds

3 oz                         Fine wholemeal bread, made into breadcrumbs

(without the crusts)

4 oz                         Demerara sugar

3 oz                         Softened unsalted butter

1                              Small lemon squeezed + the gratings of the skin

2                              Eggs

3 tablespoons         Brandy

1 tablespoon           Milk

½ teaspoon             Freshly grated nutmeg

½ teaspoon             Cinnamon

½ teaspoon             Mixed spices

 

 

 

Method:

 

Pour boiling water over the candied peel and let it soak for three or four minutes.  Drain and cut into slivers.

 

Mix together the large raisins (separating them if necessary) with the sultanas, candied peel, ground almonds, breadcrumbs, Demerara sugar and salt.

 

Stir or rub the butter well into the dry ingredients with the fingertips.  Add grated lemon and juice.

 

Beat the eggs together with the milk and brandy; add to bowl and mix.

 

Add spices.

 

Put mixture into a buttered 1¾ pint basin, cover with buttered disc of greaseproof paper and kitchen foil.  Tie with string to lift out.

 

Steam for four hours; then for further one hour on the day.