Christmas pudding
Preparation
200 g raisins | |
200 g currants | |
80 g figs, dried | |
80 g apricots, dried | |
80 g dates, dried and pitted | |
1 orange, juice and zest | |
240 ml orange juice | |
Chop the figs, apricots and dates. Zest and juice the orange. Put the dried fruit, orange juice and orange zest in a saucepan and heat, stirring all the time, until the liquid has been absorbed. Remove from the heat and leave to cool for 30 minutes. | |
90 ml brandy | |
100 g macadamia nuts | |
1 tsp cinnamon | |
1 tsp mixed spice | |
1 tsp ground nutmeg | |
220 g cane sugar | |
4 eggs | |
250 g butter | |
Add the brandy to the dried fruit mixture. | |
Chop the macadamia nuts and add them to the dried fruit mixture along with the spices and cane sugar. | |
Crack open the eggs, melt the butter and fold into the mixture with the cane sugar. | |
300 g flour | |
3 tsp baking powder | |
Sift the flour and baking powder into the fruit mixture. Mix all the ingredients together well and turn into a greased ring cake tin. Put the ring cake tin on the wire shelf in the cold cooking space. Steam. | |
Steaming 100°C for 5 Hrs | |
Allow the Christmas pudding to cool slightly before turning it out of the tin. |
Tips
Serve with custard.
- Wire shelf
- Ring cake tin
Quantity | Ingredient |
---|---|
80 g | figs |
220 g | cane sugar |
3 tsp | baking powder |
100 g | macadamia nuts |
1 tsp | cinnamon |
200 g | raisins |
1 | orange |
250 g | butter |
300 g | flour |
80 g | dates |
80 g | apricots |
1 tsp | ground nutmeg |
200 g | currants |
90 ml | brandy |
240 ml | orange juice |
1 tsp | mixed spice |
4 | eggs |
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