Christmas pudding

True Love
16 servings
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Starch

By Food24 November 03 2009
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Ingredients (16)

200.00 g margarine
125.00 ml brown sugar — soft
375.00 ml flour — cake
3.00 ml salt
1.00 ml ginger — ground
1.00 ml cinnamon — ground
250.00 ml breadcrumbs — white
1.00 apples — grated
80.00 ml candied peel — chopped
500.00 g dried fruitcake mix
80.00 ml almonds — whole, chopped
5.00 ml lemon — zest only
30.00 ml lemon juice — fresh
60.00 ml brandy — or orange juice
2.00 eggs — extra-large
80.00 ml milk
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Method:

Cream together butter and sugar.
Sift flour, salt and spices, and add with breadcrumbs to creamed mixture.
Add peel, dried fruit, almonds, apple and lemon rind. Stir well.
In another bowl, whisk lemon juice, brandy, eggs and milk.
Add to fruit mixture and mix well.
Spoon into a greased 2-litre pudding bowl.
Cover with a double layer of foil or greaseproof paper and secure with string or a metal lid.
Half-fill a large saucepan with boiling water, immerse the bowl in the boiling water, cover and simmer for 2 to 2 1/2 hours.
Check regularly to ensure the pan doesn’t boil dry.
Uncover the pudding and turn out onto a serving plate.
Serve hot with sauce of your choice, custard or ice cream.



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