Christmas Pudding Recipe
Ingredients
| Almonds | 100 Gram | |
| Sultanas | 120 Gram | |
| Currants | 120 Gram | |
| Raisins | 300 Gram | |
| Orange marmalade | 100 Gram | |
| 250 g of fine breadcrumbs | ||
| Cold butter | 180 Gram | |
| Cocoa | 2 Tablespoon | |
| Plain flour | 180 Gram | |
| 3 tsps of baking powder and a pinch of salt | ||
| Mixed spice | 2 Teaspoon | |
| Nutmeg | 2 Teaspoon, grated | |
| Cinnamon | 1 Teaspoon | |
| Brown sugar | 400 Gram | |
| Juice and rind of 1/2 a lemon (lemon with the juice and rind of 1/2 lime plus 1 orange) | ||
| Eggs | 6 | |
| Milk | 1/2 Cup (16 tbs) | |
| Brandy | 120 Milliliter | |
| Rum | 50 Milliliter | |
Directions
Wash all the dry fruits.
Dry thoroughly.
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.
Stir well.
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
Dry thoroughly.
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.
Stir well.
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
Chef
