Wednesday, October 27, 2010

Christmas Pudding

225g (8oz) Butter
125g (4oz) Chopped Prunes
350g (12oz) Currants
225g (8oz) Raisins
175g (6oz) Sultanas
50g (2oz) Mixed Peel
225g (8oz) Dark Brown Sugar
200g (7oz) Flour, sifted
125g (4oz) Carrots, peeled & grated
50g (2oz) Blanched Almonds
175g (6oz) Fresh Breadcrumbs
2.5ml (½tsp) Baking Soda + 10ml (2tsp) Lemon juice - mixed together
Grated rind of 1 Lemon
Grated rind & juice of 1 Orange
45ml (3tbsp) Lyle’s Black Treacle, warmed (molasses)
2.5ml (½tsp) Nutmeg, Mixed Spice & Cinnamon
2 Large Eggs
30ml (2tbsp) Marmalade
60ml (4tbsp) Guinness or Beer
30ml (2tbsp) Rum
30ml (2tbsp) Brandy
1 cup Hard Cider

Sufficient ingredients for two 1½ pint well greased pudding bowls or molds

Melt the butter and add to the remaining ingredients in a large mixing bowl. Mix thoroughly.

Spoon the mixture in to the greased pudding bowl, gently pressing the mixture down with the back of a spoon. Cover with a layer of parchment, then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over/in a saucepan of simmering water about ½ way up the side of the bowl and steam the pudding for 6 hours. Make sure you check the water level frequently so it never boils dry.

The pudding should be a deep brown color when cooked. Remove the pudding from the steamer, cool completely. Remove the paper and foil, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh parchment paper and foil and retie with string. Store in a cool dry place until Christmas day. On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy Sauce, Brandy Butter or custard.

by: Caroline

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