Christmas Pudding Recipe

This one is for the true hospitality booze and funaholics ;o)

Step 1 Macerate the fruit (yes I said Macerate... there's no 'b' in it)

Pick out 1kg of Dried Fruit/Glace Fruit/Fruit mince - use the stuff you like not premix

(2011 McPudd is going to be Dried Fig/Pear/Blueberry/Apricot/Sultana/Raisin crystallised Ginger with zest of a lemon. Shiny feral cherries are not to be seen!)

Hack it up so all is around the same size and add 2 cups of Dark Brown Sugar

Splosh over 500ml of your preferred Booze (this year is Brandy, but Cointreau, Grand Marnier, Drambuie, Glayva.... whatever floats your boat.)

Mix up your booze, sugar and fruit and leave it all to combine and become delicious for up to a week. I give it a daily stir.

Step 2 Puddin Day
250g Unsalted Butter
3 Cups breadcrumbs
3/4 cup Plain Flour
200ml Milk
8 Eggs

Rub butter crumbs and flour together until mix resembles sand.

Add milk & eggs and fold together until combined.

Add sweet delicious boozy fruit to mix and fold until combined.

Plop into an enorrrrrrrrrrrrmous pudding basin or pudding cloth... whatever (or two smaller pudding basins as I tend to do)

Steam for 5 hours (for 1 gigantic pudding) or less if mix is split.

Store safely til the big day.

On the big day resteam for approx 1 hr to get warm all the way through.
Once done pour a little extra booze over the top and dish up.

Stuff into face!