Bink's Traditional Aussie Chrissy Pud

This pudding is from a very old australian cookery book my grandmother owned. It is over 100 years old and is actually very delish. It is moist, rich, and a decadent indulgence you only engage in once a year on christmas day. An australian tradition of the yummiest sort!!

Steps

Chop fruit , pour over booze , add grated lemon rind and juice , cover and soak for preferably a couple of weeks.

Cream butter , gradually add beaten eggs and brown sugar.

Beat well.

Add remaining ingredients.

Stir vigorously.

To steam:.

Pack into greased 4 1 / 2 pint pudding basin.

Cover with greased aluminium foil.

Secure with string and steam for four hours.

For a large family pudding , double the quantities above and steam for six hours.

Steam further two hours on day of serving.

To boil place pudding mixture in floured pudding cloth , tie securely with string allowing room for pudding to expand during cooking , boil four hours.

Reboil for two hours on day of serving.

-flour is not used.

Serve with lots of double cream , brandy custard and if you wish to lapse into a sugar coma that will last into the new year , a big dollop of vanilla ice cream !.

Ingredients

currants, raisins, sultana, mixed peel, butter, fresh breadcrumb, brown sugar, mixed spice, lemon, juice and rind of, nutmeg, eggs, brandy