Rich Dark Christmas Pudding
Source of Recipe
Sainbury's
List of Ingredients
100g pitted prunes, snipped into small pieces
175g sultanas
110g pack Raisins on the Vine or 75g seedless raisins
225g luxury dried fruit mix
50g blanched almonds, roughly chopped
1 carrot, peeled and finely grated
grated rind and juice 1 lemon
5ml spoon Christmas spice
150ml stout
125g plain flour
75g fresh breadcrumbs
125g shredded suet
125g dark soft brown sugar
2 medium eggs, beaten
Recipe
Put the first nine ingredients into a glass bowl and mix together well. Cover with cling film and leave overnight to soak.
Half fill a steamer or large saucepan with water and put it on to the boil. Grease and base line a 1.5 litre pudding basin.
Mix all the remaining ingredients into the friut mixture and stir well until evenly mixed.
Spoon the mixture into the prepared basin and with the back of the spoon push the mixture down well.
Cover with a pleated piece of greased greaseproof paper and foil. Steam for 6 hours.
When cooked leave to cool then cover with clean dry greaseproof paper and foil.
Store in a cool, dry place.
To reheat on Christmas day steam for a further 2 - 3 hours. Delicious serve with Vin Santo syrup or cream.
|
|
member logon
