Christmas pudding

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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
4 eggs
200 g currants
200 g raisins
240 ml orange juice
80 g figs
250 g butter
1 tsp cinnamon
1 tsp ground nutmeg
3 tsp baking powder
300 g flour
80 g apricots
1 orange
100 g macadamia nuts
1 tsp mixed spice
220 g cane sugar
80 g dates
90 ml brandy

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