Recipe from Wander Restaurant's Alexis Noble
Alexis has travelled extensively through America, Asia and Europe – researching, experiencing, and enjoying.
Christmas PuddingMakes one large or 2 small puddings.
If you make small, you'll need to half halve the amount of time you boil.
You'll need to start this recipe a few weeks in advance for best eating results! In addition to the ingredients you'll need muslin (cotton cloth) to wrap and boil the pudding in and greaseproof paper.
225g butter, at room temp
225g brown sugar
170g plain flour
170g bread crumbs
8 tablespoons rum
1/2 teaspoon salt
1/2 teaspoon bi-carb soda
125g mixed peel
1 teaspoon nutmeg
1 teaspoon mixed spice
1 lemon zest, grated
( its not traditional but i add grace cherries.. )
Mix fruit together with rum and leave for a few hours or overnight to absorb.
Cream the butter and sugar.
Add eggs one at a time.
Add lemon zest and mix in boozy fruit.
Lastly add breadcrumbs, flour, bi-card soda, nutmeg and salt and mix until well combined.
Boil cloth for 10 mins and then rub with flour.
Place in cloth floured with grease proof paper and cook for 4 hours in boiling water (2 hours if making a small pudding)
Hang for 3-6 weeks
Boil pudding for a further 2 hours when ready to eat.
Serve with, custard, ice-cream, clotted cream, mascarpone or all of the above.