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Traditional Christmas Pudding
with Brandy Sauce
Serving Size: 8 servings
Ingredients:
- 8 oz Currants
- 4 oz Sultanas
- 4 oz
Raisins
- 4 oz Chopped candied peel
- 1 oz Skinned & chopped
almonds
- 4 oz Wholewheat flour
- 1/2 ts Salt
- 1/2 ts Grated
nutmeg
- 1/2 ts Ground ginger
- 1 1/2 ts Mixed spice
- 8 oz Brown
sugar
- 4 oz Wholewheat breadcrumbs
- 8 oz Vegetable suet
- 1 ea Lemon,
juice & rind
- 1 tb Molasses
- 5 tb Water & rum
mixed
Instructions:
- Grease a 2 pint pudding basin & use a large saucepan to
hold the basin.
- Wash currants, sultanas & raisins in warm water &
pat dry.
- Put fruit in large bowl with candied peel & almonds.
- Sift
flour, salt & spices into bowl & add sugar, breadcrumbs &
suet.
- Mix well then stir in lemon juice, rind & molasses with enough
of the water & rum mixture to make a soft mixture.
- Turn into the
basin, cover with waxed paper & aluminum foil & put basin into
pot.
- Pour enough water into the pot to reach halfway up the side of the
basin.
- Bring to a boil, cover saucepan & let pudding steam gently for
4 hours, watching the water level & topping up with boiling water if
necessary.
- When cooked, cool the pudding & store in a cool dry place
for up to 2 months.
- Before serving, steam pudding again for 3 hours.
- Turn
out onto a serving platter & flame with brandy if you desire.
Source:
PastryWiz Food Resource Center
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