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  • 10servings
  • 315minutes
  • 432calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, H, C, D, E, P
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Christmas Pudding:

  2. 85 g (3 oz) currants

  3. 85 g (3 oz) raisins

  4. 85 g (3 oz) sultanas

  5. 85 g (3 oz) dried stoned dates, chopped

  6. 85 g (3 oz) dried apricots, chopped

  7. 75 g (2 1/2 oz) dried cranberries

  8. grated zest and juice of 1 large orange

  9. 3 tbsp sherry or brandy

  10. 115 g (4 oz) unsalted butter, softened

  11. 115 g (4 oz) dark muscovado sugar

  12. 2 eggs, beaten

  13. 1 dessert apple, peeled and diced

  14. 1 large carrot, finely grated

  15. 30 g (1 oz) flaked almonds, toasted

  16. 55 g (2 oz) self-raising flour

  17. 2 tsp ground mixed spice

  18. 100 g (3 1/2 oz) fresh white breadcrumbs

  19. For the Brandy Sauce:

  20. 6 tbsp cornflour

  21. 900 ml (1 1/2 pints) semi-skimmed milk

  22. 3 tbsp caster sugar, or to taste

  23. 3 tbsp brandy

Instructions Jump to Ingredients ↑

  1. Place all the dried fruit in a bowl. Add the orange zest and juice and sherry or brandy, and set aside to soak.

  2. Grease a 1.4 litre (2½ pint) pudding basin and place a small disc of greaseproof paper on the bottom.

  3. Beat together the butter and sugar until light and fluffy, then gradually beat in the eggs. Add the apple, carrot, almonds and soaked fruits, and mix together. Sift in the flour and mixed spice, and add the breadcrumbs.

  4. Spoon the mixture into the pudding basin and smooth the top. Lay a doubled sheet of greaseproof paper and then a doubled sheet of foil on top, and fold together to make a pleat in the centre. Smooth the paper and foil down round the basin and tie securely with string under the edge.

  5. Steam for 3 hours, topping up with more boiling water when necessary. Remove the basin from the steamer and take off the foil and greaseproof lid. Cover loosely with a tea-towel and leave to cool.

  6. When the pudding is completely cold, cover with doubled sheets of fresh greaseproof paper and foil. Keep in a cool, dark place for up to 3 months.

  7. On the day of serving, steam for a further 1½ hours. To make the sauce, blend the cornflour with 6 tbsp of the cold milk. Heat the remaining milk until almost boiling, then pour onto the cornflour mixture, stirring. Return to the pan and stir over a moderate heat until thickened. Simmer for a further 1–2 minutes, still stirring. Add the sugar and brandy, then taste for sweetness, adding a little more sugar if liked.

  8. Turn out the pudding onto a serving plate. Pour the hot brandy sauce into a sauceboat or jug and serve with the pudding.

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