Traditional Christmas pudding

Recipe from: 11/1/2006 12:00:00 AM

Ingredients 26
Servings 8
Time 12 hrs

Ingredients

  • 250
    ml
    raisins
  • 250
    ml
    brandy
  • 250
    g
    butter
  • 250
    ml
    sugar
  • 4
    eggs
  • 250
    ml
    cake flour
  • 2
    ml
    bicarbonate of soda
  • 2
    ml
    salt
  • 10
    ml
    ground cinnamon
  • 3
    ml
    ground ginger
  • 3
    ml
    groung nutmeg
  • 2
    ml
    all spice
  • 150
    g
    pitted dates, chopped
  • 250
    ml
    currants
  • 250
    ml
    pecan nuts, chopped
  • 250
    ml
    grated carrots
  • 250
    ml
    breadcrumbs
  • 50
    ml
    golden syrup
  • 15
    ml
    grated lemon rind
  • 15
    ml
    grated orange rind
  • Brandy sauce
  • 30
    ml
    butter
  • 250
    ml
    castor sugar
  • 50
    ml
    brandy
  • 2
    eggs, seperated
  • 125
    ml
    fresh cream or milk
 

Method

3 hrs 30 mins
 
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.
 

Read more on: starch  |  bake
 

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