_546_820_s_c1.jpg "Recipe: Christmas Pudding")
_543_816_s_c1.jpg "Recipe: Christmas Pudding")
projects
- Tags:
- christmas pudding, recipe,
Recipe: Christmas Pudding
Christmas Pudding should be made a few weeks in advance. The pudding should be well wrapped to help the flavours to develop. The pudding should be stored in the refrigerator. A matured pudding will have a better texture. This recipe uses Orgran rice crumbs and flour.
You'll Need
- 500g chopped raisins
- 500g sultanas
- 125g chopped dates
- 125g chopped glace cherries
- 125g mixed peel
- 125ml rum
- 500 butter or salt reduced monounsaturated margarine
- 500g brown sugar
- 10 eggs
- 6 small-medium carrots, peeled and finely grated
- 2 cooking apples, peeled and grated
- 2 Tbsp treacle
- 125g chopped blanched almonds
- 500g fine Orgran All Purpose Rice Crumbs
- 125g Orgran All Purpose Plain Flour
- ½ tsp bicarbonate of soda
- 1 tsp mixed spice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp Orgran Custard Mix
- Extra rum to pour over cooked pudding
- Place fruits and peel into a large container. Pour in rum. Seal container and leave overnight.
- Prepare one large or two smaller pudding steamer with tight fitting lid by spraying with cooking spray.
- Next day, cream butter and sugar.
- Add eggs one at a time beating well after each addition.
- Place creamed mixture into a large mixing bowl. Stir in soaked fruits and peel, carrot, apple, treacle, almonds and All Purpose Rice Crumbs.
- Sift Orgran All Purpose Plain Flour, bicarbonate of soda, spices (mixed spice, cinnamon & nutmeg) and custard mix into fruit mixture. Mixture should be a very moist consistency.
- Place mixture into prepared steamer. Secure lid. Place into saucepan.
- Half-fill one or two large saucepans with cold water and bring to the boil.
- Steam one pudding for approximately five hours or two smaller puddings for three and a half hours each, with lid on saucepan. Water must boil gently during cooking. It may be necessary to add a little more boiling water during cooking.
