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Christmas Pudding

Just smelling this old time favorite, will take you back years to when your Grandma used to make it.

Christmas Pudding
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Serves: 4
Just smelling this old time favorite, will take you back years to when your Grandma used to make it.
Ingredients
  • 1⅓ cup raisins
  • 1 ½ cups sultanas
  • 1 ½ cups currants
  • ⅓ cup mixed peel
  • ⅓ cup dates, coarsely chopped
  • ¼ cup glace cherries, coarsely chopped
  • 1 small apple, peeled, grated
  • 2 tsp orange zest
  • ¼ cup brandy
  • 2 Tbsp orange juice
  • ½ cup butter or margarine, softened
  • 1¼ cups brown sugar, firmly packed
  • 2 Tbsp golden syrup
  • 4 eggs
  • ½ cup pumpkin purée
  • 3 cups GF stale breadcrumbs
  • 1 tsp vanilla
  • ⅓ cup cornflour
  • 1 Tbsp milk powder, optional
  • ⅓ cup rice flour
  • 2 tsp baking powder
  • ½ tsp mixed spice
  • ½ tsp ground nutmeg
Instructions
  1. Place fruit, rind, brandy and juice in a large bowl, cover and let stand overnight.
  2. Beat butter, sugar and golden syrup in a medium bowl with an electric mixer until combined. Add eggs one at a time, beating until just combined between additions. Stir in pumpkin, breadcrumbs, vanilla and remaining sifted dry ingredients until combined.
  3. Grease two 5-cup capacity pudding steamers, and divide mixture evenly between steamers. Top with parchment paper and double thickness of foil, then secure with lid.
  4. Place pudding steamers in two large boilers with enough boiling water to come halfway up side of steamers. Cover boilers with tight fitting lids; boil for 5 hours. Replenish with boiling water as required.
  5. Let stand for 15 minutes before turning out. Serve puddings with custard, cream or ice cream, if desired.
Notes
The pudding can be made up to three months ahead and kept refrigerated or made up to one year ahead and frozen.
To reheat, thaw in refrigerator for up to 2 days, return to steamer and steam for 2 hours.

 
FAQ: Is Brandy Gluten Free?

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