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| Home -> [Baked, Christmas, Desserts, Puddings & Custards, Vegetarian] -> [Traditional christmas pudding with brandy sauce Recipe] |
Traditional christmas pudding with brandy sauce
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Baked, Christmas, Desserts, Puddings & Custards, Vegetarian |
Rating: |
0 |
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Ingredients:
| 8
| oz | Currants | | 4
| oz | Sultanas | | 4
| oz | Raisins | | 4
| oz | Chopped candied peel | | 1
| oz | Skinned & chopped almonds | | 4
| oz | Wholewheat flour | | 1/2
| tsp | Salt | | 1/2
| tsp | Grated nutmeg | | 1/2
| tsp | Ground ginger | | 1 1/2
| tsp | Mixed spice | | 8
| oz | Brown sugar | | 4
| oz | Wholewheat breadcrumbs | | 8
| oz | Vegetable suet | | 1
| | Lemon, juice & rind | | 1
| tbsp | Molasses | | 5
| tbsp | Water & rum mixed |
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Procedures:
| 1 | Grease a 2 pint pudding basin & use a large saucepan to hold the basin. | | 2 | Wash currants, sultanas & raisins in warm water & pat dry. | | 3 | Put fruit in large bowl with candied peel & almonds. | | 4 | Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. | | 5 | Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. | | 6 | Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. | | 7 | Pour enough water into the pot to reach halfway up the side of the basin. | | 8 | Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. | | 9 | When cooked, cool the pudding & store in a cool dry place for up to 2 months. | | 10 | Before serving, steam pudding agin for 3 hours. | | 11 | Turn out onto a serving platter & flame with brandy if you desire. | | 12 | **note i divide the pudding in half & make 2 smaller puddings. | | 13 | Keeps up to 3 months in the fridge. |
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