Neill's Flour - flour, bread mixes and recipes

Christmas Pudding

Prepare an 8" or 9" cake tin. Line with 3 layers of grease proof paper and cover the outside with two layers of brown paper bringing both up at least 1" above the tin.

Method:

Sieve together all the dry ingredients. Cream butter, sugar and treacle

Beat together lightly with eggs, brandy and essence.

Add eggs and flour mixture alternately to the creamed butter.

Lastly add fruit and grated rind

This mixture should be stiff enough to drop from wooden spoon in one piece when spoon is held over the bowl and given a sharp shake.

Turn into the prepared tin and make good depression in the centre and cover top with grease proof paper.

Place in centre of oven 170c (325f/ gas mark 3) for 1 ¼ hours, then turn to 140c (275f/gas mark 1) for approximately 3 hours.

Cool in the baking tin and when cold turn out and store in air tight container