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Christmas Pudding<

Christmas Pudding

Submitted By:
Kiwi Kim

Background Info:
It is a little time consuming but if you can find the time you really cant beat a homemade christmas pud.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Lightly grease 4x 600ml or 2x1.2 litre pudding basins.

Mix together all the dry ingredients. Then stir in the eggs and brandy and mix well.

Cover the bowl and leave overnight.

Uncover and spoon the mixture into the basins, put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.

Put the basins in a large steamer of boiling water and cover with a lid. If you do not have a steamer, 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.

Boil for 5-6 hours, topping the boiling water up from time to time.

Once steamed allowed to cool before changing the baking parchment and foil covers for fresh ones and then tie up as before.

Store in a cool cupboard until Christmas Day.

To serve, steam in the same way as before for 2 hours and serve with brandy butter, rum sauce, or homemade custard.
225g golden caster sugar
225g vegetarian suet
340g sultanas
340g raisins
225g currants
100g glaze cherries, chopped
110g candied peel, chopped
110g plain flour
110g fresh white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp freshly grated nutmeg
pinch of salt
150ml brandy or rum
A 2 pint (1.2 litre) or 2x 600ml pudding basin, lightly greased.