Christmas Pudding (Recipe)

From Cake and Bake Show

Christmas Pudding (Recipe)

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Christmas Pudding (Recipe)

From Cake and Bake Show

£0.00

Ingredients
A little butter, for greasing
150g each sultanas and raisins
50g chopped candied peel
50g dried figs, chopped into small pieces
50g glacé cherries
25g flaked almonds
100ml brandy
1 tsp mixed spice
75g dark brown soft sugar 75g shredded suet
100g breadcrumbs
Zest of 1 orange
3 medium eggs, beaten
For the whisky cream
75ml whisky
50g golden caster sugar
300ml double cream

Prep 15 mins, plus soaking cook 5 hours, plus 2 hours extra SERVES 8

1 Butter a pudding basin, with a volume of around 900g.
2 Put the sultanas, raisins, candied peel, dried figs, glacé cherries
3 Add the mixed spice, sugar, suet, breadcrumbs, orange zest and eggs, then stir all the ingredients until the mixture is well combined.
4 Spoon into the prepared pudding basin and smooth the top. Cover the top of the pudding with a circle of baking parchment, then cover the whole pudding basin in a piece of pleated foil. Secure with string and make a handle so that it’s easy to lift out once it’s steamed.
5 Steam in a pan over a low heat for 5 hours, making sure the water is just bubbling and doesn’t boil dry. Cool.
6 To serve, steam the pudding in a pan, as before, for 2 hours. Just before serving, put the whisky in a pan with the golden caster sugar. Bring to the boil and simmer for a couple of minutes to cook off the alcohol. Cool. Whip the cream until just thick. Stir in the whisky mixture and serve.
“The whisky cream can also be made into a hot, runny sauce. Prepare the whisky and sugar as above in a pan. Pour the cream into the pan and bring to the boil. Stir well to incorporate everything, then take off the heat and serve with the pudding.”

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