Christmas is not Christmas if there is no pudding. The Christmas pudding is filled with load of sultana, raisins and glazed cherries soaked in grand mariner overnight. The following day I beat the butter and brown sugar until it becomes creamy, than add the eggs and flour, bread crumbs and chopped almonds. I placed the mixture in a lined tin and steamed it in the oven for an hour.
Once it had cooled down I I made a caramel sauce which is made by placing brown sugar and butter in a saucepan and once it is melted I added masala.
