Christmas pudding recipe

Classic Christmas pudding

Recipe from: October 30 2012
Preparation time: 2h
 
Get cracking and start making your Christmas pudding before the Christmas rush!
 
 
 

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.
 

NEXT ON FOOD24X

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2014-07-29 15:09
 
 

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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