Name: Christmas pudding
Yield: 0 serving
Cuisine: Can Be Frozen
Ingredients: 225.00 g brown sugar soft; 200.00 g butter; 1.00 orange zest only; 1.00 lemon zest only; 250.00 ml apples green; 125.00 ml carrots finely grated; 500.00 g dried fruitcake mix; 125.00 g dates; 15.00 glacé cherries; 50.00 g walnuts; 3.00 watermelon preserve; 125.00 ml water; 5.00 ml mixed spice ground; 2.00 ml cinnamon ground; 2.00 ml nutmeg ground; 125.00 ml brandy; 180.00 g flour cake; 5.00 ml salt; 5.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 120.00 g breadcrumbs white, fresh; 3.00 eggs large, beaten; 250.00 ml water; 250.00 ml sugar; 250.00 ml wine sweet; 0.00 naartjies peel; 3.00 cloves whole; 1.00 cinnamon stick; salt pinch; 10.00 ml custard powder

Recipe Disclaimer

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Ingredients (32)

225.00 g	brown sugar — soft
200.00 g	butter
1.00	orange — zest only
1.00	lemon — zest only
250.00 ml	apples — green
125.00 ml	carrots — finely grated
500.00 g	dried fruitcake mix
125.00 g	dates
15.00	glacé cherries
50.00 g	walnuts
3.00	watermelon — preserve
125.00 ml	water
5.00 ml	mixed spice — ground
2.00 ml	cinnamon — ground
2.00 ml	nutmeg — ground
125.00 ml	brandy
180.00 g	flour — cake
5.00 ml	salt
5.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
120.00 g	breadcrumbs — white, fresh
3.00	eggs — large, beaten

Sauce

250.00 ml	water
250.00 ml	sugar
250.00 ml	wine — sweet
0.00	naartjies — peel
3.00	cloves — whole
1.00	cinnamon — stick
	salt — pinch
10.00 ml	custard powder
100.00 ml	van der hum liqueur
100.00 ml	cream

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Method:

Place the brown sugar, butter, grated citrus rind, grated apple and carrot, as well as the fruit cake mix, dates, glacé cherries, walnuts, watermelon preserve, water and spices in a large glass microwave bowl.

Microwave for 9 minutes on 100 percent power and then add the brandy.

Cool completely, preferably overnight.

Sift the cake flour, salt, baking powder and bicarbonate of soda together and add the breadcrumbs.

Add the flour mixture to the fruit mixture, then add the beaten eggs. Mix well.

Grease a 2,5 litre heat-resistant glass bowl with margarine or butter.

Line the bottom of the bowl with wax paper.

Grease the wax paper and turn the mixture into the bowl. Cover well with tin foil.

Place the bowl in a large saucepan and fill it two thirds full with boiling water.

Cover the saucepan and heat slowly for about 4 hours or until the pudding is done.

Remove the pudding from the boiling water and turn out on to a glass platter.

Cool, pour about 12 ml brandy on top and wrap well in aluminium foil if you intend to store the pudding.

To reheat, return the pudding to the glass bowl, cover and place in a saucepan two thirds full of boiling water.