Classic Christmas pudding

Get cracking and start making your Christmas pudding before the Christmas rush!
 
Christmas pudding recipe

Recipe from: October 30 2012
Preparation time: 2h
 
 

Ingredients

 
  • 180
    ml
    sultanas
  • 180
    ml
    PnP seedless raisins
  • 100
    ml
    soft dried figs, chopped
  • 80
    ml
    mixed candied peel
  • 125
    ml
    PnP dried apricots, chopped
  • 80
    ml
    brandy
  • 1
    apple, grated
  • Juice and zest of an orange
  • 3
    extra large PnP eggs
  • 125
    ml
    PnP butter, chilled
  • 180
    ml
    soft brown sugar
  • 125
    ml
    fresh white breadcrumbs
Servings: Change Serving
 
 

Method

 
Soak sultanas, raisins, figs, candied peel, apricots and cherries in brandy overnight.

Grease two 500ml pudding bowls (ovenproof mixing bowls like Pyrex) and cut and grease two circles of baking paper large enough to cover the top of each pudding bowl.

Mix grated apple, orange juice and zest, beaten eggs, butter, sugar, breadcrumbs and flour together in a large mixing bowl.
Stir through soaked fruit with brandy, spice and coins.

Divide mixture between greased dishes and cover with greaseproof paper.

Place each pudding bowl in a saucepan. Fill with enough boiling water to come halfway up the sides of the bowl.

Cover with a lid and steam for 3½ hours, adding more water throughout the cooking process.

Remove from saucepan and allow to cool. Remove paper, drizzle with brandy and cover with clingfilm or muslin.

Store in a cool, dry place until Christmas, remembering to drizzle with brandy every week.

Steam puddings until heated through and serve with custard, brandy butter or whipped cream

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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