The Kennels Christmas Pudding

Makes 2.5 litres

250g raisins
250g currants
250g sultanas
50g glacé cherries, roughly chopped
50g mixed peel
62g dried cranberries, roughly chopped
120g plain flour
40g flaked almonds
150g white bread crumbs
100g dark brown sugar
5g salt
12g crystallised ginger, finely chopped
½ tsp mixed spice
½ tsp ground nutmeg
½ tsp ground cinnamon
1 Bramley apple, grated
2 pears, grated
2 carrots, peeled and grated
2 oranges, zested and juiced
2 lemons, zested and juiced
1 tbsp golden syrup
2 tbsp brandy
1 bottle Goodwood ale
1 tbsp dry sherry
2 free-range eggs
20g vegetable suet
20g whole Goodwood milk

• Prepare all your ingredients to make the pudding by chopping the cranberries, cherries and ginger and peeling and grating the carrots, apple & pears. Using a large mixing bowl, gently combine together all these dry ingredients.
• Using another large mixing bowl combine all the wet ingredients together, apart from the eggs, milk and suet.
• Once all the ingredients are mixed carefully incorporate the dry and wet ingredients together until pudding consistency is achieved. Allow to soak for 24hours at room temperature.
• Once the pudding has been soaked add the eggs, milk and suet and mix until combined.
• Using a 2.5 litre pudding basin butter the inside of the mould. Fill the pudding mould with the Christmas pudding mixture and cover with a suitable lid.
• Boil or oven steam the pudding for 4 hours in a bain-marie, topping up with water as necessary. Remove from the pan and leave to cool overnight in the mould. Store in a cool, dry place until Christmas.
• Re-heat until hot and serve.