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Christmas Pudding




Source of Recipe


Western Star E-meals Issue 102


List of Ingredients




500g Mixed Dried Fruit
200g Pitted Prunes, chopped
200g Dried Fruit Medley
350g Raisins
200g Currants
100g Dried Figs, chopped
½ Cup Whisky
1 Tbsp Treacle or Golden Syrup
1 Cup Brown Sugar
4 Eggs, lightly beaten
250g Western Star Butter, melted
1 ½ Cups Plain Flour
½ Cup Self-Raising Flour
2 Tsp Ground Cinnamon
2 Tsp Ground Nutmeg
1 Tsp Ground Ginger




Recipe



Lightly grease a 10-Cup pudding basin and line the base with baking paper. Grease a large piece of foil and cover with a sheet of baking paper, and then make a wide pleat in the centre.

Place all the fruits in a large mixing bowl, add the whisky and stir well to combine and coat. Cover the bowl, and leave at room temperature for 2 hours. Add the treacle, sugar and eggs to the fruit and mix well. Stir in the butter, sifted flours and spices until well combined, but do not overbeat.

Spoon the mixture into the prepared pudding basin. Cover with the pleated foil and paper, paper side down. Place the lid over the foil and secure the clips. If you do not have a lid, lay a pleated tea towel over the foil and tie securely with string under the lip of the basin.

Place the pudding basin on an upturned saucer in a large pan. Carefully pour boiling water down the side of the pan until it comes halfway up the side of the basin. Cover, bring to the boil, and then simmer for 4 hours.

Do not let the pudding boil dry, check the pan periodically, and add water if necessary. Remove from the heat and allow to cool. When the pudding is completely cool, wrap tightly in plastic wrap and refrigerate until Christmas day or any time up to 6 weeks.

To reheat, return to the pan and cook as before for 1 hour.

To serve, upturn on serving dish, slice portions and serve with vanilla custard