Down under Christmas Pudding (with Beer and Rum)
A bit of Australian Flavour added to Christmas with this quintessentially Aussie Pudding.
200 grams of Macadamia Nuts
3 large free range or organic eggs
375 mls beer
750 grams of mixed peel
125 grams dried apricots
125 grams of breadcrumbs
150 grams of self-raising flour
Grate the rind of 1 lemon
1/2 teaspoon of nutmeg
2 tablespoons of Rum
Take out a large bowl use a mortar and pestle to crush up the nuts, or a processor or blender. In a separate bowl mix the eggs and beer together. Take out another bowl and put in the peel, apricots, breadcrumbs, self-raising flour, lemon and nutmeg. Take the nuts, beer and egg mixture and add to the dry ingredients. Add the rum and leave on the bench overnight. In the morning take out your pudding basin and stir the mixture around only once. Take out some baking paper place in the pudding basin. Then cover the pudding basin with some cloth or aluminium/tin foil and tie with some string. Take out the largest saucepan you have. Put in the water and bring it to the boil. (Make sure the water covers the pudding basin about 1/2 of the way). Simmer for four – five hours. Check occasionally to make sure there is enough water in the saucepan. Once ready, serve with cream or ice-cream or yoghurt.