Royal Christmas Pudding

Christmas Pudding:

This year, chefs in HM the Queen's Royal kitchens have shared their recipe for a traditional Christmas pudding. We hope that some of you enjoy making it in your own homes.
The recipe will make two 1kg puddings. (2.2 Pounds each) 

Ingredients:
 250g raisins                            3/4 cup plus 1 teaspoon
 250g currants                         3/4 cup plus  1 teaspoon                   
 185g sultanas                         1/2 cup plus 1 tablespoon
 150g mixed peel                    1/2 cup
 250g suet or vegetarian suet  3/4 cup 
 250g breadcrumbs                 3/4 cup   
 90g flour                                1/4 cup
12g mixed spice                     1 teaspoon
 2 whole eggs                         2 eggs
180g demerara sugar              5/8 cup
 275ml beer                            7/8 cup
 40ml dark rum                      2 Tablespoons
 40ml brandy                         2 Tablespoons

If you don’t want to use alcohol, you can substitute for orange juice or cold tea.

Directions:

Place all dry ingredients in and bowl and stir to mix well, add the eggs and liguid ingredients and again stir to mix well.  

Lightly oil the mold or bowl and divide the ingredients leaving a head space of 2 inches.  Smooth the ingredients.  Cover with a circle of parchment paper.  Cover bowl with foil well fitted or the lid of the mold. Submerge in water on a rack to approximately the level of 3/4  from top of mold.  Simmer for 6 hours, adding more water as needed.

When done allow to cool, remove for mold and cover with foil and refrigerate or keep in a dark cool place

On Christmas Day, reheat your pudding in a bain-marie or the mold for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.

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.Source: The Royal Family Instagram.