christmas pudding (sasha's recipe)rating:
Sasha's own recipe, as made in 1979 - based on a recipe given on Radio 4 by the Savoy chef of the time, Signor Trompetto.
NB this makes 3 large puddings
[Ed - this seems *very* boozy! Wonderful!]
1/2 lb currants
1/2lb mixed peel
10 ozs demerara
soak all these ingredients for 2 days in a mixture of one large wineglass each: madeira, armagnac, sherry and rum, with 1 can barley wine
into the soaked fruit, stir:
10 ozs fresh white breadcrumbs
10 ozs flour
2 ozs mixed spice (with extra cassia if you can find it)
6 ozs grated apple
juice of 2 lemons
1 lb chopped suet
4 ozs or more of chopped nuts
allow mixture to rest.
pile into 3 large buttered pudding basins. Cover with 2 layers of pleated, greased greaseproof paper. Do not overfill pudding basins, as the mixture expands during cooking.
steam for 6 hours in boiling water two thirds of the way up bowls. Replenish water as required to maintain level.
when done, put of fresh greaseproof covers. Store in a cool place. On Xmas day, boil a further four hours.
(NB Microwaving will greatly reduce the amount of time needed for steaming - consult instructions for your microwave)