Mrs Rodda's Christmas puddings

A delicious Christmas Pudding served with a dollop of mouth-watering Rodda's Cornish Clotted Cream

• Cooking: 120 mins
• Serves: 6
• Makes: 6 individual puddings

What you need:

• 175g raisins
• 175g sultanas
• 50ml brandy
• 50g plain flour
• Large pinch ground ginger
• ¼ tsp mixed spice
• Large pinch ground nutmeg
• 150g suet
• 100g fresh brown breadcrumbs
• 100g demerara sugar
• 25g blanched almonds, chopped
• ¼ grated eating apple
• ¼ grated carrot
• 1 tsp orange marmalade
• 2 large eggs, beaten
• ¼ tsp almond essence
• 50ml milk

What you do:

1. Grease 6 x 175g dariole or pudding moulds and line the base with a circle of baking parchment.
2. Mix the dried fruit together and pour over the brandy. Cover and soak overnight.
3. Mix all the dry ingredients together along with the mixed fruit, grated carrot, apple and marmalade. Beat in the egg, almond essence and milk and mix well. Transfer to the dariole or pudding moulds and cover each with a circle of baking parchment. Cover with foil.
4. Put the moulds in a large pan of boiling water and cover, steam for 2 hours topping up with water during the cooking time. Serve with a generous dollop of Rodda’s Clotted Cream.
5. Alternatively, make one large pudding by using a 1.2 litre pudding basin and steaming for 5-6 hours.

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