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Christmas Pudding

Christmas Pudding

  • 100 g dates, chopped
  • 100 g raisons or sultanas
  • 100 g cranberries
  • 100 g prunes, chopped
  • 100 g dried apricots, chopped
  • 100 g crystallised ginger, chopped
  • 250 ml orange juice
  • place chopped dried fruit and orange juice in a pot
  • cover and bring to a simmer, stirring occasionally
  • turn off, stir, and cool completely, leave to sit overnight if you have time
  • ½ cup chopped almonds
  • 200 g butter, softened
  • 100 g brown sugar
  • 100 ml golden syrup
  • 3 eggs
  • 1 tsp nutmeg
  • 1 tsb cinnamon
  • 1 tsp ginger
  • 1 Tblspn cocoa
  • 2 cups flour, or gluten free baking mix
  • 1 tsp baking powder
  • custard and cream to service
  • grease 2 litre pudding bowl and lid, optionally lining bottom with baking paper
  • cream butter, sugar, and golden syrup in a large bowl
  • add eggs one at a time
  • sift in dry ingredients, stirring well to combine
  • add in and combine the fruit mixture and almonds
  • pour the mixture into the pudding bowl
  • cover tightly with lid and fasten, or baking paper and tin foil tied tightly with string
  • place saucer or stand on the base of a large pot to ensure even cooking and fill pot ⅓ with water, bring water to the boil
  • place pudding on the saucer, the water should not reach the top of the pudding bowl
  • steam for at least 2½ hours, top up water very 30 minutes to ensure it doesn't dry out
  • remove the pudding bowl and allow to rest for 30 minutes before tipping out
  • serve with custard or cream

Generously serves 10 to 12

tahi Page last modified on 2022 May 14 14:42

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