Guiness and chocolate Christmas pudding

Ingredients:
25g candied peel
30g pecans
110g shredded suet
1 cooking apple, cored and chopped
1 teaspoon of lemon extract
1 teaspoon of rose water
1 teaspoon of almond extract
30g desiccated coconut
2 tablespoons of amaretto
150ml Guiness
1 teaspoon of cinnamon
1 tablespoon of mixed spice
110g fresh breadcrumbs
100g cranberries
100g raisin
100g sultanas
200g currants
220g muscavado sugar
2 eggs
50g self-raising flour

The day before you intend to steam the pudding, combine all the ingredients (apart from the eggs and flour) in a large bowl and mix thoroughly
Gather the family around and get everyone to give the batter a stir
Leave covered over night (you can just crack on with an hour or two resting time, but the flavours really develop if left overnight)
The next day, add the eggs, followed by the flour and mix in
Grease a 1.2l pudding basin with butter and pour the mixture in
Push it down
Cover with a double layer of baking paper and a layer of foil
Create a pleat down the middle to allow for the pudding to rise
Secure with a string (use more string to make a ‘handle’ to help move the basin)
Set in a steamer set over simmering water and cook for 8 hours (we use a steaming basket in a large saucepan, covered with foil)
Make sure you check the level of the water every now and then, so it doesn’t run dry
Leave to cool
For an extra kick – pour another shot of amaretto over the pud before wrapping in clingfilm and storing in a cool dry place until the big day


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