Dark Christmas Pudding

A rich and festive Dark Christmas Pudding, packed with dried fruits, nuts, citrus, spices, treacle, and a touch of brandy — a traditional holiday dessert served flaming at the table.

Ingredients

• 300 g currants
• 300 g raisins
• 120 g plain flour
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp grated nutmeg
• 1 tsp ground cinnamon and cloves
• 240 g margarine, shredded
• 120 g fresh breadcrumbs
• 120 g sugar (preferably jaggery)
• 60 g glacé cherries, chopped
• 60 g almonds, blanched
• 30 g mixed peel, chopped
• Rind of 1 orange, finely grated
• Rind of 1 lemon, finely grated
• Juice of 1 orange
• 2 eggs
• 1 tsp vanilla essence
• 6 tbsp black treacle
• 1 tbsp brandy

Method

1. Wash and dry the currants and raisins thoroughly.
2. Sift flour, salt, and spices into a large mixing bowl. Stir in margarine, breadcrumbs, and sugar.
3. Chop and combine currants, raisins, cherries, almonds, mixed peel, and grated citrus rinds. Add them to the dry mixture.
4. Beat together orange juice, eggs, and vanilla essence. Pour into the bowl.
5. Add black treacle and brandy. Mix well until all ingredients are thoroughly blended.
6. Transfer the mixture into a greased pudding basin.
7. Cover with double-thickness greaseproof paper and tie securely.
8. Steam or cook in a pressure cooker until done.
9. When cooked, remove the cover and replace with fresh greaseproof paper. Store in a cool, dark, dry place until ready to serve.
10. To serve, steam the pudding again. Turn out onto a hot dish.
11. Pour warmed brandy around the pudding, ignite, and bring flaming to the table.