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Christmas Pudding 2008 ( A rich traditional steamed pudding )

Posted Nov 28 2008 10:54am

A rich traditional steamed pudding

Serves : 12
Time required : 25 minutes plus soaking and steaming time


250 g dark raisins ( sultanas )
250 g raisins
250 g black currants
125 g dates, chopped
90 g almonds, chopped
65 g candied orange peel , chopped
65 g candied lemon peel, chopped
190 ml brandy
125 g flour
2 g cinnamon powder
1g nutmeg powder
1g mace , powdered
1 g ginger powder
1g powdered cloves
5g salt
190 g butter, chopped
125 g brown sugar
3 eggs
65 g fresh breadcrumbs
15 g jaggery


Soak the fruits , peel and almonds in the brandy for 24 hours.

Sift the flour together with the powdered spices and salt, and combine the flour mixture with the butter, brown sugar, eggs, salt, breadcrumbs and jaggery. Add the fruit and brandy and mix well.

Grease a large pudding mould and pour in the mixture till three- quarters full. Cover with a circle of greased butter paper, which has been cut to fit the inside of the mould. Cover the mould with aluminum foil and tie with string, so that the steam does not get inside . Steam for about five hours or till a skewer inserted in the centre comes out clean. Remove from mould and serve hot.

To serve :

When the pudding has cooled down and is just warm, remove from the mould, and wrap in muslin. Set aside to cool completely , then wrap in plastic. It will keep for about a year if sprinkled with rum or brandy from time to time.
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