Rich christmas pudding

Rich christmas pudding

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g raisins, chopped
60g candied peel, chopped
250g currants
250g sultanas
3 tablespoons rum or brandy
250g butter
1 lemon, rind grated
1 orange, grated rinded
1 1/4 cups brown sugar
4 eggs, lightly beaten
1/2 cup finely chopped almonds
1 cup plain flour
1/2 teaspoon each salt, mixed spice, ground nutmeg, ginger, cinnamon and bicarbonate of soda
2 cups fresh breadcrumbs

Method

  1. First prepare the fruit: Place the raisins, peel, currants and sultanas in a bowl. Sprinkle with rum and leave overnight.
  2. Next day: Cream the butter and the fruit rinds and beat in the sugar until light and fluffy. Add the beaten eggs gradually, beating well. Stir in the soaked fruit and almonds alternately with the flour sifted with the salt, spices and bicarbonate of soda. Add the breadcrumbs.
  3. Turn into a large, well-buttered pudding bowl with the base lined with a circle of baking paper. Cover with another circle of baking paper to fit over the top of the pudding bowl then cover with a pudding cloth that has been scalded, wrung out and floured. Tie firmly with string.
  4. Steam in saucepan of boiling water, on an upturned saucer or metal ring, covered, for 6 hours. Water should come not more than halfway up sides of the bowl. Add more boiling water as necessary. When cold, cover with fresh baking paper, then foil.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again