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If you are having problem lately in the kitchen when it concerns obtaining your cuisine perfect, you are not the only one. Lots of people have natural cooking talent however not quite adequate expertise to prepare with perfection. This Christmas Pudding recipe is a good start, very easy to prepare as well as tasty.

Provide shredded suet, vegetarian is fine.
You need dessert spoon mixed spice.
Prepare grated nutmeg.
Use ground cinnamon.
Use self raising flour.
Use soft Brown sugar (I used muscovado).
You need white breadcrumbs (from stale bread) **.
You need to prepare sultanas.
Use currants.
You need glace cherries, quartered.
Prepare chopped almonds.
You need to prepare chopped candied mixed peel.
Use Finely grated peel (zest) of 1 orange and 1 lemon.
You need to prepare green Apple, peeled cored and finely chopped.
Prepare eggs.
Use stout (I used Guinness) ##.
Use brandy or dark rum, or substitute orange juice.
Use brandy or rum, for 'Flaming'. Optional.

Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now..
In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again..
Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice..
It is traditional for all family members to 'Stir and make a wish' at this point.
Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again..
Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !.
You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes..
When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly..
When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening..
Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding..
Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve..
Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter..
This pudding is very rich, so be aware when serving !.
Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !).
If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *.
## You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##.

You do not require to be a professional to prepare an excellent meal. There are many recipes that look tough and also frustrating, yet remain in truth, fairly simple one of it is Christmas Pudding recipe. We really hope, this recipe has instilled some self-confidence in you for the following time you are in the kitchen.

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