Nana's Christmas Pudding
Nancy Maher's Recipe
Áine Doherty Maher
3 or 4 packets of raisins/sultanas/mixed fruit
6 oz brown sugar
1 teaspoon cinamon
1 teaspoon mixed spice
1/2 box cherries (optional)
Juice of 1/2 lemon and lemon peel grated
Juice 1/2 orange and orange peel grated
1 carrot, grated
1 apple, peeled and grated
3 tablespoons of treacle, brandy whiskey.
Soak the fruit overnight in whiskey/brandy.
Heat treacle with brandy in a cup. Mix all dry ingredients in a large bowl. Rub through margarine with fingertips. Add the wet ingredients. Mix through, letting everyone in the house have a stir. Empty ingredients into the greased bowls. Cover with tinfoil and tighten with string. Steam for as long you can (Minimum 6 hours). On day of serving, steam again as long you can! Serve with brandy butter/ fresh cream.
I.C.A New Inn
Nancy Maher was a founding member of the I.C.A in New Inn. This recipe was written down one Christmas while we helped her make Christmas puddings. The recipe (written on cardboard from a pack of Christmas cards) is pulled out of the drawer each year. Nancy helps us in making the puddings every year and makes the brandy butter to accompany it on Christmas day. These can be made well in advance of Christmas, and have been known to be eaten at Easter, and the following Christmas too!!
Comments about this page
Yummy…..Our mother Christina (Chris) Donohoe (New Inn) would pour a dram of brandy on it each week to keep it moist in a sealed container….
Add a comment about this page