Christmas Pudding

Two days before cover the raisins, sultanas and currants with rum and brandy and allow to soak overnight.

One day before add bit by bit all the other ingredients, except eggs and Guiness, to the soaked fruits. Make sure all is mixed well.

In a separate bowl, whisk the eggs, stir in the Guiness and combine this with the already prepared mixture. At that point it is important to stir very well and to mix thoroughly all ingredients. The batter should be damp and drip of the spoon. The batter will be more firm the next day. If too dry the other day, mix in a shot of Guiness. Cover with a tea towel and allow to rest overnight.

The next day grease two pudding dishes. Fill both up to the rim with the batter. Cover each dish with parchment paper and muslin or cotton cloth. Fix with kitchen string. Place the two dishes in two large pots and fill the pots half with water. Cover and cook the puddings in the water bath for 8 hours. Make sure that there is always sufficient water in the pots.

Afterwards, leave to cool. Leave the puddings in the dishes in a cool place until Christmas morning. They should at least stand for 3 weeks, but you can prepare them even much earlier.

On Christmas day place the dishes again in two pots with water and cook for 2 hours.

Turn the Christmas puddings on plates and serve with a rum or brandy sauce or with custard or flambéed with rum.