CHRISTMAS PUDDING

Here is another Christmas Pudding handed down from generations. Supplies by my friend Wendy Garman, this is her grandmother's recipe.

Put 750grams mixed fruit in a bowl Add 2 tablespoons brandy and 2 tablespoons rum I use a lot more! Leave overnight.

Next day add:
• 200grams suet, juice and zest of 1 lemon.
• Sieve: 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 4oz. cherries and nuts - I add quite a lot more nuts but then I love nuts!
• 1 3/4 cups breadcrumbs

Stir into fruit mixture then add 4 eggs separately. Boil for 6 hours on the day - 4 hours will also work.

Boil 2 hours on the day of eating. We don't do that anymore, just heat it in the microwave.
Boil in a pot - put inverted plate in pot then put pudding basin on top of the pot.

Sauce:
2 1/2cups water with 1 cup sugar, 1 1/2tablespoons butter, salt. Thicken with 1 1/2tablespoons, maizena, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, naartjie peel and 2 tablespoons brandy.
NB: Don't forget to pour brandy over the pudding and light it on the day of eating! A tradition in our family.

On a personal note - it was a tradition in our family to wash some coins well and insert into the pudding. Hopefully everyone will get a coin, that was the best part for me!!