| This recipe is liked by 0 person(s). |
My Christmas Pudding
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| My Christmas Pudding 6 green cardomon seeds – split | |
| 2oz/50g | plain flour |
| pinch | salt |
| 1 ½ tsp | mixed spice |
| 3oz/75g | vegetable suet |
| 2z/50g fresh white breadcrumbs | |
| 6oz/175g | dark soft brown sugar |
| 4oz/125g | raisins |
| 40z/125g sultanas 6oz pitted dates – chopped | |
| 6oz | dried apricots- chopped |
| 4oz | pecan nuts chopped |
| rind and juice of 1 orange | |
| 3 tbs | brandy |
| 4 fl oz/100ml | Guinness |
2 eggs size 1
flour for dustin
4 20” by 20” muslin squares
Remove the cardomon seeds from shell, place seeds in pestle and mortar, grind until powdery.
Place the powdery cardomon seeds in large bowl with sifted flour, salt, mixed spice, suet, breadcrumbs and sugar. Mix until well combined. Add nuts and mix until evenly distributed throughout the mixture.
In another bowl, mix together the rind and juice of the orange, the brandy,Guinness and eggs til well combined. Add to the first mixture, stir well and leave overnight.
Lay 2 squares of muslin on top of each other and dust heavily with flour. Spoon mixture into center and gather up the edges. Tie securely with string and suspend on a wooden spoon over a large saucepan of simmering water. Do not let the pudding touch the water. Cover with foil and steam for 4 ¼ hours.
Remove from heat and suspend to cool. Peel of muslin – it may stick. Reshape. Wrap in foil and store up to 2 months.
Serve with Caramel Brandy Ice Cream
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe