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Christmas Pudding Recipe
|Almonds||100 Gram (1 Cup)|
|Sultanas||120 Gram (1 Cup, Yellow Variety)|
|Black currants||120 Gram (1 Cup)|
|Raisins||300 Gram (2 Cups, Brown)|
|Orange marmalade||100 Gram (Chunky, Use More Rind And Less Marmalade, 3A Cup)|
|Fine breadcrumbs||250 Gram|
|Cold butter||180 Gram (Very Cold, 1 1/4 Cup)|
|Plain flour||180 Gram (2 Cups)|
|Baking powder||3 Teaspoon|
|Mixed spice||2 Teaspoon (Mace, Cardamom, Cloves, All Spice)|
|Grated nutmeg||2 Teaspoon|
|Brown sugar||400 Gram (2 Cups)|
|Lemon||1⁄2 , rinded and juiced (Lemon With The Juice And Rind Of 1/2 Lime Plus 1 Orange)|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 7360 Calories from Fat 2195
% Daily Value*
Total Fat 252 g387.9%
Saturated Fat 115.9 g579.4%
Trans Fat 0 g
Cholesterol 1667.2 mg
Sodium 4796.5 mg199.9%
Total Carbohydrates 1157 g385.8%
Dietary Fiber 55.6 g222.3%
Sugars 736.1 g
Protein 118 g235.3%
Vitamin A 128.9% Vitamin C 426.6%
Calcium 254.3% Iron 199.3%
*Based on a 2000 Calorie diet
Remove seeds, if necessary, and chop.
Blanch and chop almonds.
Remove butter from the fridge and grate.
Sieve all the powders.
Mix all these ingredients together in a bowl.
Add brown sugar, juice and rind of lemon, butter, almonds, marmalade, breadcrumbs and dried fruit.
Make a well and stir in the eggs, milk and brandy.
Leave for 2 hours.
Put the mixture into greased pudding moulds (prefe'rably glass or ceramic).
Leave 1 inch from the top to expand.
Tie with greaseproof paper or foil and then a muslin cloth.
Place all the puddings in a large vessel (handi).
Pour in enough water to come 2/3 of the way up the puddings.
Let the water come to a rolling boil and then reduce the heat slightly.
Cover with a lid and steam for 4- 5 hours.
You may need to top up with water during cooking, since the bowls must always be 2/3 submerged in water.
When cooked, remove from the water and store in a cool place (not a fridge).
The puddings can last three months.
They can be re-heated by steaming once more or heated in a microwave on high for 3 minutes.
Serve warm with cream or brandy butter.
The great thing about this recipe is that it need not be made months ahead as is traditionally done with puddings.
In fact, Neesha had once made it just 3 days before Christmas for one of her husband, Karan Grover's famous, decadent Christmas lunches at their home in Baroda.
It was an instant hit.
Traditionally, mixed candied peel is used instead of marmalade.
I find candied peel in India unacceptable.
It is artificially coloured and flavoured pumpkin.
I find that my own Chunky Orange marmalade works very well as a substitute, but please go ahead and use any good brand of thick cut orange or grapefruit marmalade.
Marmalade also keeps the pudding moist