Christmas Pudding in Cloth
1 large cooking apple, peeled and grated
250 g currants
250g mixed peel
125g almond slithers
6 eggs, beaten
2 tablespoon mixed spice
1 teaspoon salt
2 tablespoons treacle
½ cup brandy
500g suet, finely chopped
Combine all ingredients in a large bowl.
Use 60cm square unbleached calico. If calico is new soak overnight.
Dip calico in boiling water for one minute. Wearing protective gloves, and using tongs, remove calico from boiling water, squeeze out excess water, and spread out on a work surface.
Spread flour over the cloth in a circle about 40cm.
Place cloth over a large bowl and spoon ingredients into the cloth. Pull up sides and tie firmly with string.
Place an inverted saucer on the bottom of the boiler so the pudding is not sitting directly on the hot bottom.
Lower the pudding gently into the boiling water. Boil on very low for 6 to 8 hours.
Remove pudding from cloth the following day and re-wrap in a fresh cloth