Christmas Pudding
Ingredients:
1 1/2 cup currants
3/4 cup sultanas
3/4 cup raisins
3/4 cup chopped candied peel
1/4 cup skinned and chopped almonds
3/4 cup flour
1/2 tsp. salt
1/2 tsp. grated nutmeg
1/2 tsp. ground ginger
1 1/2 tsp. mixed spice
1 1/2 cup brown sugar
3/4 cup wholewheat breadcrumbs
1 1/2 cup vegetable suet
1 lemon, juice and rind
1 tbsp. molasses
5 tbsp. water
Cooking:
- Grease a 2 pint pudding basin and use a large saucepan to hold the basin.
- Wash currants, sultanas and raisins in warm water and pat dry.
- Put fruit in large bowl with candied peel and almonds.
- Sift flour, salt and spices into bowl and add sugar, breadcrumbs and suet.
- Mix well, then stir in lemon juice, rind and molasses with enough of the water and rum mixture to make a soft mixture.
- Turn into the basin, cover with waxed paper and aluminum foil and put basin into pot.
- Pour enough water into the pot to reach halfway up the side of the basin.
- Bring to a boil, cover saucepan and let pudding steam gently for 4 hours, watching the water level and topping up with boiling water if necessary.
- When cooked, cool the pudding and store in a cool dry place for up to 2 months.
- Before serving, steam pudding again for 3 hours.
- Turn out onto a serving platter.
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