Welsh Christmas Pudding

== Ingredients ==
* 1 lb each of currants and seedless raisins
* 4 oz mixed peel
* the juice and rind of 1 lemon
* 1 tsp mixed spice
* 1 tsp nutmeg
* 1 lb butter
* 1 lb brown sugar
* 5 eggs
* 4 oz golden syrup (treacle)
* 6 oz flour
* 1 lb brown breadcrumbs
* 1 lb vegetarian suet
* ¼ pint of either brown ale, stout or cider
* 1 cup of either wine, sherry or rum
* 3 tbsp milk
== Directions ==
# Wash and dry fruit.
# Fold butter and sugar together in a large bowl until soft, adding eggs one by one.
# Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel.
# Mix well, adding enough liquid and milk to blend.
# Cover and let stand overnight.
# The next day, grease 2-pint size "pudding cups" (or any other baking cups), and place a circle of greased pastry paper on the bottom of each cup.
# Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels (tie these securely with a knot to keep steam in).
# Steam for six hours in a steamer, or in a large pot on the stove.
# Remove from the heat and cover with damp tea towels.
# These puddings can be kept for up to a year (and are said to be better with age).
# As required, re-steam to heat.
# These puddings are traditionally brought to the table with flaming brandy, and served with thick cream.
Category:Christmas Desserts
Category:Welsh Desserts
Category:Pudding Recipes
Category:Currant Recipes
Category:Raisin Recipes
Category:Wine Recipes
Category:Sherry Recipes
Category:Rum Recipes