Mum’s Christmas Pudding Recipe

In a large bowl, combine the dried fruits, candied peel, almonds, breadcrumbs, flour, brown sugar, cinnamon, nutmeg, cloves, and salt.

Stir in the suet or vegetable shortening until well combined.

In a separate bowl, whisk together the milk, brandy, and beaten egg.

Pour the milk mixture into the fruit mixture and stir until everything is evenly coated.

Grease a pudding basin and spoon the pudding mixture into it, pressing it down firmly.

Cover the pudding basin with a double layer of greased parchment paper and then a layer of aluminum foil. Secure tightly with kitchen string.

Place the pudding basin in a large pot and fill with enough water to come halfway up the sides of the basin.

Bring the water to a boil, then reduce the heat and simmer the pudding for 6 hours, adding more water as needed to maintain the water level.

Once cooked, remove the pudding basin from the pot and allow it to cool slightly before removing the parchment paper and foil.

Serve the Christmas pudding warm with brandy sauce.