Skye Gyngell's 2L Christmas Pudding mix is as follows:
360g suet, I used Atora pre-grated
170g plain flour
180g fresh white breadcrumbs
150g candied peel
350g seedless raisins
170g dark muscovado sugar
grated zest of 1 lemon (unwaxed)
grated zest of 1 orange ( unwaxed - impossible to find on the Island of Ireland unless someone can enlighten me - I left this out)
1/2 nutmeg, grated
1/2 tsp salt
1/2 tsp ground cinnamon
juice of 1/2 lemon
4 organic free-range large eggs, lightly beaten
100ml Armagnac (I used Cognac)
550ml whole milk, (I used Glenisk Organic Milk)
butter, a little to grease the pudding bowls
Mix all of the above into a large bowl and leave to rest covered with a clean tea towel overnight.
Spoon into pudding bowls, either 2 x 1L bowls or 4 x0.5L or 1 x 1L and 2 x0.5L, you do the math.
Cover with a large piece of greaseproof paper/baking parchment installing a crease into the middle of the paper to allow the pudding to rise and expand a little. Tie with string and place individually into a large saucepan on a trivet. I do not have a trivet so I placed the two smaller bowls onto the the underside of an upturned saucer within the saucepan. The larger 1L pudding bowl was placed on scrunched up tin foil placed in the bottom of the large pan. Make sure each pan you are using has a tightly fitting lid. I used two Le Creuset pans and one regular lidded saucepan.
Fill each pan with water so that it comes about half way up the pudding basin.
Bring the water to the boil, then reduce the heat and simmer for between 3-6 hours. I simmered the little ones for 4 hours and the large one for 6 hours.
When each pudding is cool, remove the original wrap and tie another one. Wrap the whole thing in tinfoil and store in a cool dark place until required. When you are heating it up, on Christmas morning for example, place again into boiling water on a trivet and heat for about 2 hours before serving.
The most important thing in both the original cooking and the re-heating is to not let the saucepan boil dry and keep replenishing the water to keep a steady steam supply. I noticed with mine that the Le Creuset let much less steam escape and thus needed less replenishment than a regular saucepan with a lid. Just less than one year ago there was a near house fire after the Christmas dinner in one Wheeler household where the pudding was put on to heat and in the throws of a great and relaxing Christmas dinner, the saucepan boiled dry, melted the pudding basin and causing black acrid smoke to fill the house. I really wish I could publish the photos here, although I do not think that there is any need for it as the lady concerned has not lived it down since! Better luck this year Rosie!