A Tavola! Fiona's Christmas Pudding
INGREDIENTS
- 500g currants
- 500g sultanas
- 500g raisins
- 125g pitted prunes, chopped
- 125g mixed citrus peel, chopped
- 1 cup brandy
- 500g butter, softened
- 360g brown sugar, lightly packed
- 1 lemon, zest grated
- 1 orange, zest grated
- 10 medium eggs, at room temperature
- 310g plain flour
or gluten free flour - 1 teaspoon bicarb soda
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 150g soft white breadcrumbs
or gluten free breadcrumbs - 125g blanched almonds, chopped
- 1 large Granny Smith apple,
peeled & grated - 1 large carrot, peeled & grated
Note- This mixture makes 2 large puddings which served 6-8 people each (weighing approximately 700g) plus
3-4 smaller puddings which serve 2 so you can keep some and have extra to give as gifts.
Storage- You can cryovac puddings for storage. The large ones can be reheated in the plastic in simmering water for 25-30 minutes, the small ones for 7 minutes or simply remove from cryovac and microwave for 4 minutes for the large or 40 seconds minute for small.
METHOD
In preparation, sprinkle brandy or your special liquor over dried fruit, cover and leave overnight.
Cream the butter & sugar with lemon & orange zest until light & fluffy. Add 8 of the eggs, one at a time, beating well in between.
Sift the flour with spices
& bicarb soda, add to the mixture and beat well.
Then add the other 2 eggs, breadcrumbs, apple,
carrot & nuts.
Mix well then add the mixture to the brandied fruit. Cover and stand for at least an hour in order
for the crumbs to swell then give the mixture a
good stir.
Place the mixture into a well-greased pudding basin/s. Cover with a double layer of greaseproof baking paper and secure firmly with string or a rubber band. Lower into simmering water that comes 2/3 way up the sides of the basin. Cover & simmer for about 1+1/2 hrs for the large pudding and 45 minutes for the small. Top up with boiling water as needed.
* To cook in a cloth: Scald the calico cloth, then wring out and sprinkle with flour. Put the mixture in the cloth, using a colander or bowl to hold the cloth, then tie the top with string, making a loop at the top. Dust outside with flour. Lower into boiling water to cover. Simmer for 4 to 5 hrs, then remove from the saucepan and hang them
in an airy spot to dry.
The puddings can be refrigerated and reheated by boiling for 45 minutes on Christmas Day.
MATCHING WINE
For the angels. This light yet complex desse...
