Ingredients
350g/12%26frac14;oz sultanas
350g/12%26frac14;oz raisins or currants
150g/5%26frac14;oz dried figs, chopped
125g/4%26frac12;oz candied peel
100g/3%26frac12;oz dried apricots
75g/2%26frac12;oz dark glace cherries, halved
150ml/5fl oz brandy
100g/3%26frac12;oz ginger in syrup, chopped, plus 2 tbsp of the syrup
2 apples or quinces, grated
2 oranges, juice and zest
6 eggs, beaten
250g/8%26frac34;oz shredded suet
350g/12%26frac14;oz soft muscovado sugar
250g/8%26frac34;oz fresh breadcrumbs
175g/6%26frac14;oz self-raising flour
1 tsp mixed spice
2 old sixpences or coins (optional)
Method
1. For that recipe you will need two 1.5 litre(2%26frac12; pint) pcontinueic pudding basins with lids.
2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
4. Stir in the soaked fruit and spice.
5. Butter the two pudding basins and divide the mix between them. Add coins now if using.
6. Cut two circles of greaseproof paper to cover the lid of the pudding and fold a pleat down the centre to allow pudding to expand.
7. Put lids on the basins and steam puddings for 3%26frac12; hours.
8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
9. To reheat, steam pudding for a further 3%26frac12; hours, turn out and flame with brandy.
Orignal From: Christmas pudding
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