Name: Traditional Christmas pudding
Prep time: 720 min
Cook time: 210 min
Total time: 930 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 ml raisins; 250.00 ml brandy; 250.00 g butter; 250.00 ml sugar; 4.00 eggs; 250.00 ml flour cake; 2.00 ml Bicarbonate of soda; 2.00 ml salt; 10.00 ml cinnamon ground; 3.00 ml ginger ground; 3.00 ml nutmeg ground; 2.00 ml allspice ground; 150.00 g dates pitted, chopped; 250.00 ml currants; 250.00 ml pecan nuts chopped; 250.00 ml carrots grated; 250.00 ml breadcrumbs; 50.00 ml golden syrup; 15.00 ml lemon zest only; 15.00 ml orange zest only; 30.00 ml butter; 250.00 ml castor sugar; 50.00 ml brandy; 2.00 eggs separated; 125.00 ml cream or milk, fresh

Recipe Disclaimer

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Ingredients (25)

250.00 ml	raisins
250.00 ml	brandy
250.00 g	butter
250.00 ml	sugar
4.00	eggs
250.00 ml	flour — cake
2.00 ml	Bicarbonate of soda
2.00 ml	salt
10.00 ml	cinnamon — ground
3.00 ml	ginger — ground
3.00 ml	nutmeg — ground
2.00 ml	allspice — ground
150.00 g	dates — pitted, chopped
250.00 ml	currants
250.00 ml	pecan nuts — chopped
250.00 ml	carrots — grated
250.00 ml	breadcrumbs
50.00 ml	golden syrup
15.00 ml	lemon — zest only
15.00 ml	orange — zest only

Brandy sauce

30.00 ml	butter
250.00 ml	castor sugar
50.00 ml	brandy
2.00	eggs — separated
125.00 ml	cream — or milk, fresh

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Method:

For the pudding:
Soak raisins in brandy overnight. Beat
butter and sugar together. Add eggs, one
at a time, beating well after each addition. Sift the dry ingredients together, add to creamed mixture, and mix well. Add remaining ingredients and raisins.

Spoon mixture into greased two litre
pudding bowl. Cover with a double layer of tin foil or greaseproof paper and secure with a string.

Place on a wire rack in a large saucepan
and pour in boiling water, to reach
halfway up the sides of the bowl. Steam
for two and a half to three hours, or until
well cooked, remembering to check water levels and refill if necessary. Allow the pudding to stand in the bowl for at least 20 minutes before removing.

For the brandy sauce:
Using a double boiler, melt butter while gradually beating in sugar. Add the brandy. Beat well, and add egg yolks and cream. Cook until thickened. Beat egg whites. Quickly fold in lightly until smooth. Serve hot.