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Recipes
| Janie’s Christmas Pudding |
| This is the best Christmas pudding I have ever tasted - it is our family favourite. The taste is lighter and less bitter than most Christmas puddings due to the proportions of the fruits, especially because there are only a few currants. Try to make your Christmas puddings in September or October so they have enough time to mature. This recipe makes enough to share or to keep a spare pudding for the following year!
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| Ingredients |
60g currants
120g sultanas
180g raisins
250g each of dried apricots, prunes, and dates, snipped into quarters
zest and juice of 1 orange and 1 lemon
90g naturally coloured glacé cherries, cut in halves
150g Mackeson’s stout
80g each of sherry and brandy
Place a large bowl on top of the TM lid, weigh in all the above ingredients,stir, cover the bowl, and leave to soak for 24 to 48 hours.
250g each of butter and sugar
180g plain flour
4 eggs
1 tsp baking powder
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| Method |
Weigh butter, sugar and flour into the TM bowl, add eggs and baking powder. Mix 30 seconds/Speed 5. Add to soaked fruit, stir to mix and make a wish! Fill basins and steam the puddings - please ask if you’d like detailed instructions on steaming.
On Christmas Day, steam again for 1 to 2 hours, depending on size. Turn out onto a plate and take to the table immediately. |
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