Rich Steamed Christmas Pudding

in Guest Recipe Book

[Be the first to post a review!]

Comments: The pudding can be made up to three months ahead and kept refrigerated or made up to one year ahead and frozen.

Ingredients: 1½ cups (250g) raisins 1½ cups (250g) sultanas 1 2/3 cups (250g) currants 2 tablespoons sweet sherry 1 medium (170g) apple, peeled, grated 1 medium (120g) carrot, peeled, grated ½ cup (60g) ground almonds 1½ cups (300g) firmly packed dark brown sugar 250g butter, grated 4 cups (280g) stale breadcrumbs ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1 cup (150g) all-purpose flour 4 eggs 2 teaspoons finely grated orange rind 2 tablespoons orange juice

Instructions: Combine raisins, sultanas and currants with sherry in a large bowl; mix well. Cover and stand overnight, or for several days, stirring occasionally. Add apple, carrot, almonds, sugar, butter, breadcrumbs, spices, salt and flour; mix well. Beat the eggs with rind and juice, stir into the mixture. Grease pudding steamer (2 litre/8 cup capacity), line base with baking paper. Spoon pudding mixture into prepared steamer. Place a 30cm x 40cm sheet of foil on bench, grease foil; top with a sheet of baking paper. Fold a 5cm pleat crossways through the centre of both sheets. Place sheets, baking-paper-side-down over steamer, secure firmly with string or lid. Crush surplus foil and baking paper firmly around rim to help form a good seal; trim any excess. Place the pudding in a large boiler with enough boiling water to come halfway up side of steamer. Cover boiler with a tight-fitting lid; steam for 6 hours. Replenish with boiling water as necessary to maintain boil and water level during cooking. Stand pudding for 15 minutes before turning out. STORING PUDDINGS: Wrap the pudding thoroughly in plastic wrap then place into an airtight container or freezer bag. Refrigerate puddings for up to three months or freeze for one year. REHEATING PUDDINGS: Thaw frozen puddings for 2 days in the refrigerator and remove them from the refrigerator 12 hours before reheating. STEAMED: Remove the plastic wrap and return to the steamer. Steam for 2 hours following the cooking instructions. BOILED: Remove the plastic wrap and tie a clean, dry unfloured cloth on the pudding. Boil for 2 hours following the cooking instructions. TO MICROWAVE: To reheat the whole large pudding, cover with microwave-safe plastic wrap, microwave on medium (50%) for about 15 minutes. To reheat 4 single serves at once, cover with microwave-safe plastic wrap; microwave on high (100%) for about 3 minutes.

Source: Australian Woman's Weekly

Date: January 12, 2005

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2023 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County