If you’re thinking of keeping your dessert table traditional this Christmas, then you simply MUST include a Traditional Christmas Pudding.
Traditional Christmas Pudding
You’ll need:
Fruit mixture
- 400g (2 1/2 cups) dried currants
- 375g (2 1/4 cups) chopped raisins
- 500g (3 cups500g) sultanas
- 500g (3 cups) chopped seeded prunes
- 300g (2 1/4 cups) chopped seeded dates
- 300g (1 1/2 cups) chopped glace fruit (such as cherries, pineapple, figs, apricots)
- 500ml (2 cups) brandy
Pudding
- 250g butter, softened
- 2 teaspoon finely grated orange rind
- 275g (1 1/4 cups) firmly packed dark brown sugar
- 4 eggs
- 150g (1 cup) plain flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ portion fruit mixture (above)
- 140g (2 cups) stale breadcrumbs
- 110g (3/4 cup) slivered almonds
- 1 medium apple, peeled, grated
- 80ml (1/3 cup) orange juice
Method:
- To make fruit mixture: combine all ingredients in a large bowl and mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally.
- Grease a 2-litre pudding basin and line the base with a round of baking paper.
- Beat butter, rind and sugar in a medium bowl until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl; stir in sifted flour and spices, then remaining ingredients.
- Spoon the mixture into the prepared pudding basin. Place a sheet of foil on bench, top with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets, baking paper-side down, over the basin and secure around the basin with string or lid. Make a handle using excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush remaining foil around string or lid to help form a good seal.
- Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Cover the pan with a tight fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking.
- Stand pudding 10 minutes before turning out.
Recipe: Food To Love