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Exotic Christmas Pudding

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Ingredients
  No soak dried mango slices 125 Gram, chopped (1 pack, Sundora)
  Self raising flour 4 Ounce (115 g, McDougalls)
  Fresh breadcrumbs 4 Ounce (115 g)
  Shredded suet 4 Ounce (115 g, Atora)
  Soft light brown sugar 4 Ounce (115 g, Tate & Lyle)
  Ground cinnamon 2 Teaspoon (Bart, 10 ml)
  Ground ginger 2 Teaspoon (Bart, 10 ml)
  Dried figs 4 Ounce, ready soaked, chopped (115 g)
  Pineapple wedges 100 Gram (1 tub, Haven Glace)
  Glace cherries 1 3⁄4 Ounce, quartered (50 g)
  Eggs 2
  Milk 60 Milliliter (4 tbsp)
  Orange liqueur 45 Milliliter (3 tbsp, Morin 1822 Triple Sec)
Directions

MAKING:
1. In a bowl, place mango slices.
2. Pour 150 ml (5 fl oz) boiling water over the slices.
3. Soak for an hour or until ready to use.
4. Grease either one 1.2 liter (2 pint) pudding basin or six 200 ml (7 fl oz) individual pudding basins.
5. Place a small round of greased greaseproof paper in the bottom.
6. In a bowl, mix together all the dry ingredients.
7. Drain the mango slices.
8. Cut into small pieces.
9. Add pieces to the flour.
10. Add eggs, milk and orange liqueur to the bowl.
11. Mix well.
12. Spoon mixture into basin (s).
13. Cover the basin with greased greaseproof paper and foil.
14. Secure tightly with string.
15. Place the pudding basin in a steamer or a saucepan filled halfway up the pudding basin (s) with boiling water.
16. Steam for 2 hours.

SERVING:
Turn out and serve immediately with fresh cream or rum sauce

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Steamed
Dish: 
Pudding
Occasion: 
Christmas
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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