Wednesday, March 26, 2014

Christmas Pudding Recipe

Christmas Pudding Recipe


225g sugar
175g butter
340g sultanas
340g raisins
225g currants
110g candied peel, chopped
110g plain flour
110g white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
150ml blackcurrant juice


Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.

Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.

Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 5 hours, topping up water when necessary.

Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve: steam for 2 hours and serve with cream or custard. 

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