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Christmas Pudding

Chef.at.Home's picture
Ingredients
  Raisins 1 Cup (16 tbs), chopped
  Sultanas 1 Cup (16 tbs), chopped
  Currants 1 Cup (16 tbs), chopped
  Chopped peel 3 Ounce
  Lemon rind 1 Teaspoon, grated
  Cooking apple 1 , peeled and chopped
  Plain flour 1⁄4 Cup (4 tbs)
  Mixed spice 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Breadcrumbs 1 Cup (16 tbs)
  Vegetable shortening/Butter / margarine 6 Ounce
  Sugar 1 1⁄4 Cup (20 tbs)
  Fruit juice/Sherry / brandy 4 Tablespoon
  Lemon juice 1 Teaspoon
  Eggs 3 , beaten
  Honey 2 Tablespoon
  Salt 1 Pinch
  Pine nuts 3⁄4 Cup (12 tbs)
  Brazil nuts 3⁄4 Cup (12 tbs), broken or chopped
  Sweet almonds 3⁄4 Cup (12 tbs), chopped
Directions

Grease two 1 quart pudding steamers and place two saucepans of water over a medium heat.
Mix the raisins, sultanas and currants together with the chopped peel, lemon rind and apple.
Mix the flour, spices and breadcrumbs together in a separate bowl and add in the shortening or butter, then the contents of this bowl to the fruit mixture.
Use your hands or a wooden spoon to mix everything together very well.
Add the remaining ingredients and work to an even consistency.
Put the mixture into the steamers, cover them with greased greaseproof paper and finish off with a pudding cloth tied round the rim of the steamer.
Put each pudding into a pan of simmering water (make sure the water doesn't come over the rim) and steam, with a lid, for 5-6 hours.
Take care that the pans do not boil dry.
When you refill them, use boiling water from the kettle.
Allow the puddings to cool then store in a cool, dry place until Christmas.

Recipe Summary

Course: 
Dessert
Method: 
Boiled

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