Easy and quick Christmas Pudding with Connacht Gold Brandy Cream
1 cup raisins
1 cup sultanas
1 cup self-raising flour
4oz/115g Connacht Gold Creamery Butter, finely grated
1 cup fresh brown breadcrumbs
1 cup light muscovado sugar
1 cup mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
Connacht Gold Creamery Butter for greasing
Empty the raisins, sultanas, flour, breadcrumbs, butter, sugar & nuts into a mixing bowl with the spices and stir in the milk and egg.
Combine well and tip into a buttered 1.5 litre pudding bowl.
Cover with a double layer of butter foil. Tie the foil with string and place in a steamer.
Cook for 2 ½ hours, checking the water of the steamer regularly and top up if necessary.
Cool slightly and wrap in cling film and fresh foil or serve immediately with lashings of Connacht Gold Brandy Cream…. delicious!