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    Sunday, December 20, 2015

    Apple, prune & peach Christmas pudding Recipe

    Apple, prune & peach Christmas pudding Recipe
        2 cups soft fresh white breadcrumbs
        1 1/2 cups self-raising flour, sifted
        1 orange, rind grated and juiced
        2 apples, peeled, cored and grated
        3 eggs, lightly beaten
        Custard or brandy double cream, strawberries, blueberries and icing sugar, to serve
        250g pkt pitted prunes, chopped
        200g pkt dried peaches, chopped
        1 cup currants
        1 1/2 cups brown sugar
        100g butter, chopped
        1/4 cup golden syrup

    Apple, prune & peach Christmas pudding Recipe

        Step 1

        Place prunes, peaches, currants, sugar, butter and 1/4 cup of orange juice and rind in a medium saucepan. Bring to boil, stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
        Step 2

        Generously grease a 6-cup pudding basin. Line base with a circle of non-stick baking paper. Pour over golden syrup.
        Step 3

        Stir eggs through the fruit mixture and mix well. Fold through breadcrumbs and flour. Spoon pudding mixture into prepared basin, packing down firmly as you go. Cover basin with a circle of buttered non-stick baking paper and 2 circles of foil. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet (a heatproof raised rack) inside a large saucepan or stock pot. Fill with enough hot water to come 2/3 up the side of basin.
        Step 4

        Cover pudding and simmer for 5 hrs topping up the pan with boiling water as needed so it doesn't boil dry. Remove basin from pan, cool completely and store basin in refrigerator until Christmas Day.
        Step 5

        To reheat, boil pudding, using above method for 2 hrs. Pour custard or brandy cream over pudding and decorate with berries. Dust with icing sugar. Cut into wedges to serve.

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    Item Reviewed: Apple, prune & peach Christmas pudding Recipe Rating: 5 Reviewed By: Mrs. Chef
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