Christmas Pudding Recipe

Christmas Pudding
submitted by aggregator at ifood.tv

Summary

Preparation Time40 MinCooking Time5 Hr 0 Min
Ready In5 Hr 40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Self-raising flour4 Ounce
 Mixed spice1 Teaspoon (Leveled)
 Ground cinnamon1 Teaspoon (Leveled)
 Salt1 Pinch
 Beef suet4 Ounce
 White breadcrumbs4 Ounce
 Soft brown sugar4 Ounce
 Almonds2 Ounce
 Currants4 Ounce
 Sultanas8 Ounce
 Seedless raisins8 Ounce
 Peel2 Ounce, mixed
 Orange rind1
 Eggs3
 Treacle1 Tablespoon
 Milk5 Tablespoon
 Brandy1 Tablespoon

Nutrition Facts

Serving size

Calories 425 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 71.9 mg

Sodium 281.2 mg11.7%

Total Carbohydrates 68 g22.5%

Dietary Fiber 4.5 g17.9%

Sugars 41.5 g

Protein 7 g14.6%

Vitamin A 2% Vitamin C 26.6%

Calcium 13.6% Iron 15.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Butter a pudding basin.

MAKING
2) In a large mixing basin, sieve the flour, spices and salt
3) Add the suet, breadcrumbs, sugar, ground almonds, prepared fruit and peel.
4) Mix well, then add the finely grated orange rind and stir in the lightly mixed eggs and treacle.
5) Add ale or milk to mix to a medium soft consistency.
6) Into a well-buttered 3-pint (1 1/2-litre) pudding basin, spoon the mixture.
7) The mixture should three-quarters fill the basin.
8) Cover with buttered papers and fold in a pleat across the top to allow the pudding to rise.
9) Tie the papers tightly with string and, if liked, cover the pudding with an additional layer of kitchen foil or an old-fashioned pudding cloth, knotted at the top to make the cooked pudding easier to lift out.
10) Steam gently, preferably in a proper steamer, failing that, put the pudding on an upturned saucer in a large saucepan.
11) Simmering water should come one-third up the side of the basin.
12) Steam for 5 hours, making sure that the pan is never allowed to boil dry.
13) Top up, if needed, with boiling water.
14) Allow the cooked pudding to cool in the basin.
15) Remove the papers and pour the rum or brandy over it.
16) Re-cover with fresh ungreased paper and store in a dry, airy place until Christmas.

SERVING
17) Reheat the pudding just before serving.
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