Christmas Pudding

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400 g Dried fruit mix
80 g Figs, dried, chopped
80 g Apricots, dried, chopped
80 g Dates, dried and pitted, chopped
1 Orange, zest grated
100 g Macadamia nuts, chopped
90 ml Brandy
240 ml Orange juice
150 g Plain flour
150 g Self-raising flour
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Mixed spice
1 tsp Ground nutmeg
250 g Unsalted butter, melted
220 g Brown sugar
4 Eggs, beaten
500 ml Custard

Preparation

Grease a 2 kg pudding tin and line the base with baking paper.
Place orange juice, zest and fruit in a saucepan and heat whilst stirring until liquid has been absorbed. Remove from heat, leave to cool for 30 minutes and add brandy.
Add spices, macadamia nuts, butter, eggs and sugar.
Sift in flour and baking powder, mix until well combined.
Pour mixture in tin and cover with lid.
Place the tin on the wire shelf in the cold cooking space. Steam.
Serve pudding with warm custard.

Cooking steps

Steaming 100°C for 5 Hrs
  • Wire shelf
  • 2 kg pudding tin
Quantity Ingredient
1 Orange
500 ml Custard
100 g Macadamia nuts
4 Eggs
1 tsp Mixed spice
220 g Brown sugar
150 g Plain flour
90 ml Brandy
400 g Dried fruit mix
240 ml Orange juice
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Ground nutmeg
150 g Self-raising flour
80 g Figs
80 g Dates
250 g Unsalted butter
80 g Apricots

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