Can anyone help me with an easy Christmas Pudding recipe?

I am looking for a simple Christmas Pudding recipe that I can pass on to a young person. Must be simple to follow. Any help would be greatly appreciated.|||Yes. Here you go:


http://www.grandpapencil.com/cmas/recipe鈥?/a>


http://www.abc.net.au/northqld/stories/s鈥?/a>





There are a billion other Xmas things to cook here:


http://familyfun.go.com/recipes/special/鈥?/a>|||Ice Box Pudding (Christmas)


1/2 lb butter, softened


2 cups powdered sugar


6 eggs beat yolks and whites separately


1 cup chopped nuts


1 package oreo cookies (take frosting out and crush cookies)


cream butter and sugar, add egg yolks and nuts.


fold in beaten egg whites.





line 8x9 or 13x9 pan with crushed cookies using 1/2 of crumbs.


add pudding mix and rest of crumbs on top.


chill over nite.


serve with whipped cream.|||Ye put pud in micro wave.


Easy peasy|||Ingredients


butter for greasing


225g/8oz plain flour


pinch of salt


1 tsp each of ground ginger, mixed spice and grated nutmeg


50g/2oz blanched almonds, chopped


400g/14oz soft dark brown sugar


225g/8oz shredded suet


225g/8oz each of sultanas, currants and raisins


175g/6oz cut mixed peel


175g/6oz dried white breadcrumbs


6 eggs


5 tbsp stout


juice of 1 orange


50ml/2fl oz brandy


125ml/4fl oz milk plus extra if necessary





Method


1. Butter two 1.2 litre/2 pint pudding basins.


2. Sift the flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl. Add the almonds, sugar, suet, dried fruit, mixed peel and breadcrumbs.


3. In another bowl, combine the eggs, stout, orange juice, brandy and 125 ml/4fl oz of the milk.


4. Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.


5. Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 陆 times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and secure with string.


6. Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. Top up each pan with boiling water as required and don't let the water boil dry.





To store:


Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.|||buy one from tesco/marks and sparks


much easier|||Just crap in a bowl and mix in some barandy. It'll look and taste the same.|||some very silly replies here! Try this:-


get a 1lb jar of mincemeat (scale up for 1Kg jar)


add 1beaten egg, 2cups SR flour, 4 tbsps treacle/syrup, glass of brandy/whisky/sherry. Mix well, seal tightly in a clingfilm ball, wrap this securely in foil and boil/steam 2 hours. Can be reheated in M/wave. Stick holly on top pour on rest of brandy (you haven't drank it have you?), ignite and serve with pouring creme anglaise(custard!) Enjoy!|||yes do buy one its to late to mature but keep feeding it alcohol once a week rum, brandy





good luck|||Anything with alcohol in it