Friday, November 19, 2010

Pre-Christmas Pudding


Pre-Christmas Pudding

Okay, it is still November, I couldn’t wait..
This is a steamed fruit pudding recipe, that turned out rather well J
Ingred’s
700g mixed dried fruit (raisins, currants, sultanas, peel)
1 cup dark rum
2 cups plain flour
1 cup dark brown sugar. Dark brown sugar has a better taste for this recipe
1 tsp bicarb soda
1 tsp mixed spice
125g melted butter
½ cup flaked almonds
1.5 cups hot water
 
Mix together fruit, rum in a large bowl and let sit for a while - overnight is best. But it doesn’t matter if u don’t have the time.
Add flour, sugar, almonds and mixed spice
Melt butter in the hot water on stove, dissolve bicarb soda in, it’ll fiz up
Add liquid to dry ingredients, mix thru
The pudding should be like a cake batter consistency (its basically a cake mixture without the eggs). If it looks too runny, add a touch more flour, or water if a bit dry.
Pour the pudding batter into a greased pudding basin or pudding steamer (bought at homeware shops). If you are using a basin, top with baking paper and foil and tie up with string around the lip of the basin. Tie a little handle so u can pull it out.
Place in a large pudding basin/steamer in a large pot, sit it on a small upside down plate and fill with water until it just touches the bottom of the basin. Place lid on the pot so it can steam.
Steam for 4 hours. Check and adjust the water level with boiling water halfway thru.
If you are making this for Christmas Day, leave for 2-3 weeks in the fridge and then steam for 2 hours on the day.
Serves 4-6
Serve with Brandy Custard

1 comment:

  1. PS. bloody nice with a drop of port :)

    ReplyDelete