Christmas Pudding Recipe | Divine Recipes

Christmas Pudding

Posted and filed under Pudding Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Ingredients:

250g butter
250g brown sugar
1 teaspoon lemon rind, grated
1 teaspoon orange rind, grated
4 eggs
125g raisins
250g sultanas
250g currants
125g shredded mixed peel
1 small apple, grated
1 medium carrot, grated
125g breadcrumbs
60g slivered blanched almonds
100g self-raising flour, sifted
100g plain flour, sifted
1 teaspoon ground nutmeg
1 teaspoon mixed spice
1/2 teaspoon bicarb soda
1/3 cup brandy
a little extra flour for pudding skin
Serving Suggestion:

Method:

In a food processor or mixer, cream butter and sugar with lemon and orange rind until creamy. Add eggs one at a time, mixing well after each addition.

Pour mixture into a large mixing bowl. Using a wooden spoon, mix in dried fruits, peel, apple and carrot. Mix in breadcrumbs, almonds, both types of flour, spices and bicarb soda (which have been sifted together). Lastly mix in brandy. Leave to stand for about 30 minutes before cooking.

Boil the piece of calico for 3 minutes, then rinse and boil again. Remove from water, wring out and lay flat. Sprinkle the extra flour into the centre of the calico to form a skin about 1mm and covering an area about 40 cm square.

Place pudding mixture in the centre of the cloth. Close cloth around pudding mixture and tie it firmly with kitchen string, leaving a 5cm gap at the top for expansion during cooking. Leave enough string to hang the pudding from when it is cooked.

Fill a large boiler (or 2) with enough water to cover the pudding. Bring water to the boil and lower pudding into the boiling water. Simmer for 4 hours for 2 smaller puddings or for 7 hours for a large pudding, adding boiling water as required to keep the pudding covered.

Remove pudding from water and hang in a dry place with good air circulation for quick drying.

On Christmas day, reheat pudding by simmering in water for 2 hours.
Serve with your favourite type of custard.