Time to cook the Christmas Pudding ...

 I have had the fruit doused in brandy, sitting in the fridge for 11 days now and on a whim, I thought I'd better get that pudding made today!  The recipe my mother has used for probably 50 years is on the packet of Tandaco Suet Mix (above).

Traditional Christmas Pudding
1 pkt 250gms Tandaco Suet Mix
1/2 cup plain flour
1/2 teaspoon salt
2.5 teaspoons mixed spice
1/2 teaspoon ginger
4 cups mixed dried fruit
1/3 cup mixed peel (we omit this as there is peel in the mixed fruit - you could add
some more glace cherries)
1/2 cup chopped almonds
1.5 cups brown sugar
2 cups fresh breadcrumbs
4 eggs, lightly beaten
1/4 cup brandy (we used 1/2 cup!)
1/2 teaspoon bi-carb soda
1/4 cup boiling water
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Combine all dry ingredients, except carb soda and including the fruit, in a large bowl. Add eggs and then the carb soda dissolved in the boiling water. Mix thoroughly until combined.
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Spoon into a lightly greased 2 litre pudding steamer. Cover securely with lightly greased, pleated greaseproof paper and a tight fitting lid.
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Immerse in a pan of boiling water. Ensure water comes half way up the sides of the steamer. Steam for 5 hours. Be careful not to let it boil dry.
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Remove from water and refrigerate until needed. Serve with brandy custard and cream.

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 All the dry ingredients, minus the fruit

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 This is the old enamel pudding basin Mum has steamed the pudding in for as long as I can remember...

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 All the dry ingredients ...

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 I made a cartouche to sit over the pudding to protect it while steaming ... fold a squareof baking paper in halve, then half again then over to make a triangle shape.   With the point at the middle point of the pudding basin, trim the open end so its just bigger than the pan. 

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 Unfold and it should be just bigger than the top of the pan...

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 Okay, now everything but the wet ingredients are all mixed nicely...

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 Now the 4 beaten eggs and 1/4 cup water and 1/2 teaspoon of carb soda go in and everything gets a good mixing...

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 I also put a round of baking paper in the bottom of the pan, just for insurance that it won't stick!  Now, carefully spoon in the mixture, making sure there are no air pockets, pressing down as you go...

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 Now it's time to put on the cartouche, see how it is just big enough to go up the sides of the pan?

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 Next, cover the pan with a piece of baking paper and foil, securing it under the rim with cooking twine.  Also, make a handle with the twine so you can safely pull out the pudding when it is done.

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Have your pot of water heated to boiling... Mum always upends a plate to keep the pudding off the bottom of the pan...

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This is the Renaware stock pot Mum has always used, once again, its very old.  It has a great lid that keeps the moisture in really well, without bubbling and spitting water everywhere.

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Its been on the stove for nearly 2 and a half hours now so by 8.15 tonight it should be ready.  The proof of the pudding will be in the eating ... on Christmas Day!

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Here is the finished pudding after gentle steaming for 5 hours.  Looks and smells great!

Cheers - Joolz xx