Christmas Pudding

Ingredients

• 1 cup plain flour
• pinch of Cerebos Salt
• 1/2 tsp Gregg's Ground Nutmeg
• 1 tsp Gregg's Ground Mixed Spice
• 275g Shreddo Quality Shortening
• 1 cup currants
• 1 cup sultanas, chopped
• 1 cup raisins, chopped
• 1/2 cup pitted prunes, chopped
• 100g glace cherries
• 1 cup mixed peel
• 1/2 cup slivered almonds
• 1 1/2 cups brown sugar
• 1 tsp baking soda
• 1 Tbsp boiling water
• 1 1/2 cups fresh breadcrumbs
• 4 eggs
• 1/2 cup brandy
• 1/2 cup orange juice

Method

Place the flour, Cerebos Salt and Gregg's Spices into a large mixing bowl. Add the Shreddo Quality Shortening. Combine well. Add the dried fruit, almonds, brown sugar, baking soda mixed in water and breadcrumbs into the flour mixture.

Beat eggs well and combine with the brandy and orange juice, then stir into the dry ingredients.

Prepare a 2 litre pudding basin or 2 smaller basins by greasing thoroughly and placing a small piece of baking paper on the bottom of the basin.

Place the mixture into the prepared basin, making sure there is 2cm spare at the top to the allow mixture to rise in the basin. Securely fit a sheet of baking paper and secure the lid onto the basin. Alternatively, place aluminium foil securely around the top and tie with string.

Place a trivet in a large saucepan to place the basin on. Place the basin in the saucepan and pour in boiling water to reach halfway up the sides of the pudding. Bring to the boil and simmer over low heat for 3 hours, adding water where necessary to keep the water level constant. Remove and store in the refrigerator when cool.

On the day of serving, steam for a further 2 hours and serve with custard.