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Christmas Pudding

Chef.Foodie's picture
Ingredients
  Almonds/Cashewnut 115 Gram
  Sultana/Currants 225 Gram
  Seedless raisins 225 Gram (Large Ones)
  Candied peel 115 Gram
  Brown sugar 225 Gram
  Fresh breadcrumbs 225 Gram
  Lime 1 , juiced and rind finely grated
  Suet/Margarine 115 Gram
  Refined flour 225 Gram
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Eggs 3
  Cider/Stout / brandy 2 Cup (32 tbs)
Directions

1. Christmas pudding should be made well in advance. On the first day, prepare ingredients and on the second day prepare the basins and steam puddings. Set aside, and on Christmas day, reheat the pudding by steaming for another 2 hours.
2. Blanch almonds, and chop, or chop cashewnuts fine.
3. Mix pre-pared sultanas, currants, chopped raisins and candied peel together in a large basin.
4. Stir in chopped nuts, sugar, breadcrumbs, lemon rind and fat.
5. Sift flour, salt and spices together.
6. Beat eggs (yolk and white) and add lime juice and cider (if brandy is used, add fruit juice to a wineglass of brandy to make one full glass). Mix with flour.
7. Add flour and egg mixture to the other ingredients and mix well. Set aside.
8. On the second day, brush basin with melted fat and fill with pudding mixture.
9. Cover the basin with grease-proof paper and tie with a string.
10. Steam large puddings for 8 hours and smaller ones for 6 hours.
11. When the pudding is cold, cover with a fresh grease-proof paper and store in a cool dry place till Christmas.
12. Steam again and sprinkle icing sugar over.
13. Serve with grape sauce or brandy butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Steamed
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Cook Time: 
25 Minutes

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