A delightful twist on the traditional Christmas pudding, this recipe combines rich flavors with a simplified cooking process.
Grease the pudding basin thoroughly.
Ensure the basin is well-greased to prevent sticking.
Combine the dried fruits, grated carrot, and zests in a large mixing bowl.
Mix thoroughly to evenly distribute the flavors.
In another bowl, whisk together the eggs, milk, stout, and brandy.
Use room temperature ingredients for better mixing.
Combine the flour, sugar, salt, and spices in a separate bowl.
Sift the flour to avoid lumps.
Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Use cold butter for a better texture.
Combine the dry mixture with the fruit mixture, then add the wet ingredients and mix well.
Mix until all ingredients are evenly incorporated.
Transfer the mixture to the prepared pudding basin, leaving some space at the top.
Leave room for the pudding to expand during cooking.
Cover the basin with aluminum foil and secure with string.
Ensure the cover is tight to prevent water from entering.
Place the basin in a saucepan with water reaching halfway up the sides. Simmer for 5 hours, adding water as needed.
Maintain a steady simmer for even cooking.
Serve warm with cream, custard, or ice cream.
Garnish with a sprig of holly for a festive touch.
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