that Christmas pud recipe has a unique ingredient to help maintain it moist - grated vehicledecay! The fixture is left overnight before steaming to allow the flavours to develop.
Ingredients
1 large vehicledecay, grated
100g/3 %26frac12;oz ready-to-eat dried prunes, pitted, chopped
100g/3 %26frac12;oz ready-to-eat dried apricots, chopped
340g/12oz mixed raisins, currants and sultanas
1 orange, grated zest only
1 lemon, grated zest only
85g/3oz dark soft brown sugar
100g/3%26frac12;oz butter softened
2 eggs, beaten
55g/1%26frac34;oz fresh brown breadcrumbs
110g/4oz plain wholemeal flour
1 tbsp ground mixed spice
200ml/7fl oz Guinness
2 tbsp black treacle
Method
1. Mix tofetchher the vehicledecay, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat tofetchher the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated slice of greaseproof paper and safe with string. Steam for 3-4 hours, ensuring that the pan does not boil dry.
4. Serve while still hot.
Orignal From: Christmas pudding
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