Christmas pudding


Ingredients 20
Servings 24
Time

Ingredients

  • 250
    ml
    seedless raisins
  • 250
    ml
    sultanas
  • 250
    ml
    stoned prunes
  • 125
    g
    candied peel
  • 125
    g
    mixed dates and glacé cherries
  • 4
    slices glacé pineapple
  • 125
    ml
    chopped almonds
  • 180
    g
    butter
  • 250
    ml
    brown sugar
  • 1
    lemon, grated peel
  • 1
    orange, grated peel
  • 3
    eggs
  • 15
    ml
    golden syrup
  • 60
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    mixed spice
  • 2
    ml
    grated nutmeg
  • 500
    g
    breadcrumbs
  • 250
    ml
    grated carrots
  • 250
    ml
    brandy
 

Method

 
Mix all the fruit and nuts. In a large bowl, cream together the butter, sugar and grated orange and lemon peel.
Add the well-beaten eggs and golden syrup.
Sift together the flour, bicarbonate of soda, mixed spice and nutmeg. Fold the dry ingredients into the egg mixture with the breadcrumbs and carrots. Add the fruit and brandy.
Pour the mixture into two 1,25 litre bowls lined with waxed paper.
Cover the basins with a double layer of waxed paper and secure with string.
Place each basin in a saucepan, on a trivet, and add boiling water to come halfway up the sides of the basin.
Cover and boil for 3 to 4 hours, topping up with extra water as needed.
Test for doneness by inserting a skewer in the centre of the pudding - it should come out clean.

Makes 2 puddings.

 

Read more on: steam  |  fruit
 

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