Steamed Christmas Pudding
If you're done with fussing with pudding cloths and agonising over whether the water has got in and ruined your pudding, try this alternative, cooked in a pudding basin or steamer. It's an absolutely fabulous recipe that is the Editor's favourite and one which he makes every year.
|
INGREDIENTS:
|
METHOD:
Serve with brandy custard, cream or your choice of accompaniment.
- Place the sultanas, currants, raisins, dates, almonds Marsala and vanilla in a large bowl. Mix well and allow to soak for 6-8 hours or overnight.
- Beat the butter and brown and white sugar in an electric mixer until light and creamy. Add the eggs, one at a time beating well after each addition.
- Sift the flour over the fruit mixture. Add he cinnamon and mixed spice and mix well ensuring all the fruit is coated in flour.
- Add the butter mixture, breadcrumbs and milk and stir to combine well.
- Spoon into a greased 2-litre capacity pudding basin.
- Cover mixture with a round of non-stick baking paper. Place a 2-layer piece of aluminium foil over the top of the pudding basin and tie tightly with string.
- Alternatively you can use a steamer with a clip-on or screw on lid if you have one.
- Place in a boiler or large saucepan and fill with the water to halfway up the side of the basin.
- Boil, covered, for 5 hours or until cooked through. Do not let the water boil dry – top up the pan with boiling water when necessary.
- The pudding is done when firm to the touch or when tested with a skewer.
- To reheat, boil, covered, for 30 minutes.
- Serve with warm brandy custard. Serves 8-10.
Serve with brandy custard, cream or your choice of accompaniment.
