Traditional Victorian Christmas Pudding
A traditional Victorian Christmas pudding with a twist of lavender and lovage. Light, fruity, and perfect for special occasions. Serves 6-8.
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Cooking tools:
- Pudding basin
- Microplane
- Kitchen scale
- Stockpot
- Steamer basket
- Butcher's twine
- Aluminum foil
- Parchment paper
- Mixing bowl
- Wooden spoon
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
Ingredients
- 450g/1 lb raisins
- 4 tablespoons brandy or rum
- 6 large eggs, beaten
- 450g/1 lb butter, softened
- 115g/4 oz soft brown sugar
- 375g/12 oz fresh breadcrumbs or cake crumbs
- 1/4 teaspoon salt
- 50g/2 oz ground almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice
- 1/2 teaspoon freshly grated nutmeg
- 50g/2 oz flaked almonds
- 50g/2 oz citrus peels, finely chopped
- 50g/2 oz dates, pitted
- 225g/8 oz sultanas
- 225g/8 ounces currants
- 8 fluid ounces stout, such as Guinness
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