Post by esther on Jan 19, 2011 21:11:59 GMT
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I have just made this Christmas Pudding - looks and smells yummy
The recipe is from the November 1999 edition of the Good Food magazine . Makes one x 2 pint pudding
3oz each currants,raisins and sultanas
3oz dates - chopped
2oz glace cherries - halved
3oz ready to eat apricots - chopped
2 tablespoons brandy
Grated zest and juice of 1 lemon
Grated zest and juice of one orange
1oz chopped hazlenuts
4oz softened butter
4oz dark muscavado sugar
2 eggs,beaten
1 eating apple,peeled,cored and diced
2oz self-raising flour
1/2 teaspoon each of ground ginger,nutmeg and cinnamon
1 teaspoon mixed spice
2oz fresh white breadcrumbs
SOAK THE FRUIT
Mix together the currants,raisins,sultanas,dates,apricots,citrus zests and juices. Add brandy.
Give everything a good mix,cover and leave for a couple of days.
Prepare the basin -butter it and put a small circle of greaseproof in the bottom
In a large bowl cream the butter and sugar together until light and fluffy.
Beat in the eggs. Don't worry if mixture curdles.
Add the fruit,nuts and apple.Stir well.
Sift in the flour and spices,stir in the crumbs.
Fill the basin with the mixture and smooth the top.
Cover with a double thickness of Greaseproof paper,pleated in the middle.Tie with string.Cover with foil.
Steam for 2 - 21/2 hours .Cool ,then cover with fresh paper and foil.
When needed steam again for 1 1/2 hours.
