Christmas Pudding
A recipe for traditional Christmas Pudding. A wonderful blend of spices, raisins, candied orange and rum. Simply tempting!
10 oz each raisins, sultanas and currants
4 oz candied orange, finely chopped
200 ml rum
10 oz. butter, plus extra for greasing
1¼ cups firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
1 cup plain flour
½ teaspoon each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
½ cup almond meal
2 cups fresh breadcrumbs
Combine the dried fruit and candied orange in a bowl, scatter with rum, cover and allow to stand overnight.
Using an electric mixer, beat together the butter, sugar and rind until pale and fluffy, then slowly beat in the egg. Sieve together the flour, salt, spices and bi-carbonate of soda. Add to mixture in batches, alternating with the soaked fruit mixture and almond meal. Stir in the breadcrumbs.
Brush a pudding bowl with butter, line the base with a circle of greaseproof paper and dust with flour. Pour the pudding mixture into the bowl and top with another circle of greaseproof paper. Cover with two layers of foil and tie it up with string.
Place the pudding in a large saucepan with a wire rack at the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up with extra water if necessary. The pudding can be made ahead and cooled in a bowl. Reheat in a large saucepan of simmering water for 2½ hours.
You can substitute the rum with brandy if you like.