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.