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Christmas Pudding

2016-12-01

Recipe Info

  • Servings : 6
  • Cook Time : 4:40 h
  • Ready In : 4:40 h

A flaming Christmas pudding is the ultimate end to a Christmas meal. Make your own with this recipe from the Taste Kitchen!

Ingredients

  • 450g breadcrumbs
  • 350g golden caster sugar
  • 225g suet
  • 100g self-raising flour
  • 50g almonds, roughly chopped
  • 225g currants
  • 225g sultanas
  • 225g raisins
  • 175g mixed peel
  • 1 tsp each mixed spice, ground ginger and grated nutmeg
  • 2 tsp bicarbonate of soda
  • 2 eggs
  • 2 tbsp treacle
  • zest and juice 1 lemon
  • zest and juice 1 orange

Method

Step 1

Place all the ingredients, except the eggs, treacle and lemon and orange juice, into a large bowl with 1 tsp salt, then mix. Add the remaining ingredi- ents along with 700ml water, then mix to a consistency that drops o your spoon. Cover and leave in a cool place overnight. The mixture will become firm.

Step 2

The next day, add enough water to bring the mix back to a dropping consistency, then spoon into a greased 2L pudding basin. Cover with pleated greaseproof paper and foil, and secure with string.

Step 3

Lower the pudding into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the pudding doesn’t touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer for 3-31⁄2 hours. Cool, wrap well in foil and chill for up to 3 months.

Recipe Type: Tags: ,
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