Photo Credit: Peter Moore

The following is a re-post from Patrick Hoban’s old blog, December 2007. – Admin

For all of you that heard my pudding sermon on Sunday below is the recipe that I use. It takes me three days to create my masterpieces. You might be glad to know that all four pudding are sitting in a cool cupboard waiting to be eaten during Christmas.

HOBAN FAMILY CHRISTMAS PUDDING

This mixture makes approximately four 5-lb puddings.

Ingredients:

• 1 lb margarine
• 12 oz flour
• 12 oz breadcrumbs
• 1-1/2 lb brown sugar
• 1-1/4 lb sultanas (golden raisins)
• 1-1/4 lb raisins
• 2 lb currents
• 6 oz mixed peel
• 6 oz cherries, halved, washed and dried
• 1 grated carrot (large)
• 2 grated rinds of lemons and the juice
• 2 teaspoons of ground nutmeg
• 2 teaspoons of mixed ground spices (ginger, cinnamon, cloves)
• ½ teaspoon of ginger
• 1-1/2 teaspoon of salt
• 8+ eggs
• 2½ – 3 bottles of Guinness extra stout
• A little glass of whiskey or brandy (approx. 3 or 4 caps) depends on how big the cap is!!
• A little black rum about 3 caps
• 3 oz crushed almonds, if desired
• 6 cooking apples – peeled and grated – or 8 granny smiths.
• 6 oz of diced pitted dates

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