Home » Christmas » Christmas Baking & Desserts Traditional Christmas Pudding with Brandy Sauce |
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| Posted on 2007-10-17 |
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Traditional Christmas Pudding with Brandy Sauce Ingredients8 oz Currants4 oz Sultanas 4 oz Raisins 4 oz Chopped candied peel 1 oz Skinned & chopped almonds 4 oz Wholewheat flour 1/2 ts Salt 1/2 ts Grated nutmeg 1/2 ts Ground ginger 1 1/2 ts Mixed spice 8 oz Brown sugar 4 oz Wholewheat breadcrumbs 8 oz Vegetable suet 1 ea Lemon, juice & rind 1 tb Molasses 5 tb Water & rum mixed |
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DirectionsGrease a 2 pint pudding basin & use a large saucepan to hold the basin.Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. Author CommentsSource:  PastryWiz Food Resource Center |
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