Christmas Pudding
This recipe was developed by carefully searching the internet for christmas pudding recipes and then setting out the ingredients in a spreadsheet. The best features of each recipe were drawn into this recipe. The method of the recipe was simplified so that any engineer could construct / fabricate the pudding.
Bill of Materials
| Butter | 150g |
| Sugar (White or Brown) | 50g |
| Eggs | 2 |
| Molasses | 20ml |
| Golden Syrup | 30ml |
| Guinness Draught Beer | 150ml |
| Almond Essence | 3ml |
| Juice of one lemon | |
| Dried fruit mixture | 500g |
| Pecan nuts | 50g |
| Dates | 50g |
| Rind of the same lemon | |
| Flour | 50g |
| Bread crumbs | 100g |
| Mixed spice | 2ml |
| Nutmeg | 2ml |
| Cinnamon | 2ml |
| Ginger | 2ml |
| Salt | 3ml |
| Bicarbonate of soda | 5ml |
| Baking powder | 1ml |
Fabrication Procedure
Cream the butter and sugar, beat in the eggs, and the liquid ingredients. Mix the dry ingredients and the fruit and nuts. Combine the wet and dry ingredients. Add sufficient Guinness to moisten to a dropping consistency
Put in a bowl, cover with two layers of greaseproof paper and one layer of aluminium foil. Secure wrapping with string.
Boil for four hours
Reheat (in a microwave oven) on Christmas day
