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Christmas Pudding |
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| Course |
Dessert |
| Cuisine |
Unknown |
| Dish Type |
Dessert |
| Occasion |
Christmas |
| Submitted By |
Admin |
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| Category |
Christmas |
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Method |
Steam |
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Time |
-- |
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Calories |
-- |
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Serves |
8-10 |
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Ingredients : |
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250g/9oz sultanas,
150g/5oz currants,
250g/9oz raisins,
300g/11oz mixed dried fruit, chopped,
50g/2oz mixed peel,
120ml/4fl oz brown ale,
2 tablespoons brandy,
75ml/3fl oz freshly squeezed orange juice,
75ml/3fl oz freshly squeezed lemon juice,
1 teaspoon grated orange zest,
1 teaspoon grated lemon zest,
225g/8oz suet, grated,
225g/8oz soft brown sugar,
3 eggs, lightly beaten,
200g/7oz white breadcrumbs,
75g/3oz self-raising flour pinch of salt,
1 teaspoon mixed spice,
1⁄4 teaspoon freshly grated nutmeg,
100g/4oz blanched almonds, roughly chopped |
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| How to Prepare : |
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• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel, brown ale, rum, orange and lemon juices and zests into a large bowl, and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31⁄2pt pudding basin on a trivet in a large saucepan with a lid, and pour in enough water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking parchment. Fill with the pudding mixture, then cover with a round of buttered baking parchment. Top with pleated foil, and secure with string around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot with brandy sauce, cream or ice cream.
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