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Cooking could be among the earliest abilities worldwide. That does not indicate that there are any kind of limitations to the knowledge offered for the cook interested in enhancing his/her skills. Even the finest chefs, also experts, can constantly locate new recipes, approaches and methods to improve their kitchen skills, so lets try this Christmas Pudding recipe, we hope you like it.

Use shredded suet, vegetarian is fine.
You need dessert spoon mixed spice.
Prepare grated nutmeg.
Provide ground cinnamon.
You need to prepare self raising flour.
Prepare soft Brown sugar (I used muscovado).
You need to prepare white breadcrumbs (from stale bread) **.
Use sultanas.
Use currants.
Provide glace cherries, quartered.
Provide chopped almonds.
Prepare chopped candied mixed peel.
Use Finely grated peel (zest) of 1 orange and 1 lemon.
Prepare green Apple, peeled cored and finely chopped.
Use eggs.
You need stout (I used Guinness) ##.
You need brandy or dark rum, or substitute orange juice.
Use brandy or rum, for 'Flaming'. Optional.

Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now..
In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again..
Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice..
It is traditional for all family members to 'Stir and make a wish' at this point.
Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again..
Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !.
You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes..
When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly..
When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening..
Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding..
Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve..
Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter..
This pudding is very rich, so be aware when serving !.
Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !).
If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *.
## You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##.

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