Ho ho ho!
There’s no Christmas without yummy food! Mince pies, cinnamon roles, cookies, cakes and PUDDING! Gosh, I feel hungry now. And I feel like I’ll feel this way till the very end of this post!😂
Let’s immerse right into the DELICIOUSNESS of Christmas Pudding!
- 150 g each of currants, raisins, dates and prunes.
- Finely grated zest and juice of 1 orange
- 175g butter (and some extra to grease)
- 175g molasses sugar
- 3 medium egg, beaten
- 1 level tbsp ground mixed spice
- 75g self-raising flour, sifted
- 150g fresh white bread
- 75g blanched almonds, toasted (optional)
- 50 g pecans, toasted (optional)
- Weigh out the currants, raisins and sultanas. Weigh and roughly chop dates and prunes. Put all these ingredients in a bowl with the orange juice and leave to macerate for 1hr.
- Put butter, sugar and orange zest into a bowl and, using a wooden spoon or an electric handheld mixer, cream for 5min until pale and fluffy. Gradually beat in eggs, adding a little flour if they start to curdle.
- Sift together flour and mixed spice. Pulse bread in a processor to make crumbs, then pulse nuts in a processor to chop roughly. Use a large metal spoon to fold flour, spice and nuts into the creamed mixture.
- Add the macerated fruit to the mixture and stir to combine…. Remember to make a wish! Grease two 1 litre (13⁄4 pint) pudding basins and line each with a 40.5cm (16in) square piece of muslin.
- Divide the mixture in half and spoon into the lined basins. Flatten the surface of each pudding, gather the muslin up and over the top, then twist and secure with string. (The puddings can sit overnight in a cool place before being cooked.)
- Put pudding in the top of a steamer filled with simmering water and cook for 8hr, topping up water as necessary.
I do not own the above pictures.