Recipe: Christmas Pudding

To make:  12 portions

Ingredients:

1.  250 gms sultanas (badi kishmish)

2.  250 gms raisins (kishmish)

3.  250 gms black currants (sukhe kale angoor)

4.  125 gms dates (khajur), chopped

5.  90 gms almond (badam), chopped

6.  65 gms candid orange peel, chopped

7.  65 gms candid lime peels, chopped

8.  190 ml brandy

9.  125 gms flour (maida)

10.  1/2 tsp cinnamon (dalchini) powder

11.  ¼ tsp nutmeg (jaifal) powder

12.  ¼ tsp ginger powder (saunth)

13.  ¼ tsp powdered cloves (laung)

14.  1 tsp salt

15.  190 gms butter

16.  125 gms brown sugar

17.  3 eggs, beaten

18.  65 gms fresh breadcrumbs

19.  1 tbsp jaggery (gur)

20.  large round pudding mould

21.  Butter paper for lining and topping

22.  Aluminium foil to cover the mould

23.  Stings to tie up

Preparation:

1.  Soak all the day fruits and peels in the brandy for 24 hours

2.  Grease the mould at bottom and sides and line with butter paper at bottom and at sides

Procedure:

1.  Sit the flour with all the powdered spice and salt

2.  Add the flour butter, sugar, eggs, breadcrumbs and jaggery, mix and blend well

3.  Add to mixture all the soaked fruits and brandy.  Mix and blend well.

4.  Pour the mixture in the round mould so that it is 3/4^th full and top it with the round butter paper

5.  Cover the mould with aluminium foil and tie the sides with string so that the steam does not get inside

6.  Steam the pudding for about 5 hours or so or till the skewer inserted in the centre comes out clean

7.  Remove and serve hot