Australian Lighter Christmas Pudding
Source of Recipe
the web
List of Ingredients
200 g macadamia nuts
3 large eggs
375 ml beer (stout or ale)
750 g mixed dried fruit with peel
125 g dried apricots
125 g breadcrumbs
150 g self-raising flour
Grated rind of 1 lemon
1/2 tsp grated nutmeg
2 tbsp cognac or orange liqueur
to pour over when serving (optional)
Recipe
Process or chop macadamias into a course meal (it will not matter if a
few larger pieces are left). Beat the eggs with the beer until well
incorporated. In a large basin mix the dry ingredients and then pour
in the egg and beer mixture (get everyone in the family to stir the
mixture for good luck). Leave mixture to stand overnight. Next day,
grease or oil pudding basins - you'll need enough space for one and a
half litres of pudding plus a little more to allow for expansion. Use
four 500ml pudding basins. Stir mixture once more and put a dollop in
each basin, leaving about 2cm clear at the top. Press mixture down.
Cover each pudding mix with a piece of non-stick baking paper cut to
size. Cover basin with piece of cloth or foil and tie down with
string. Place the basins in large saucepans. Pour in boiling water to
come half way up the outside of the basins. Put lid on saucepans and
steam puddings over low heat for five hours, checking every so often
to make sure there is still water in the pan.
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