Last-minute christmas pudding recipe
Ingredients
500mls (2 cups) milk
40g (2 tablespoons) butter or margarine
1 teaspoon vanilla essence
2 teaspoons bicarbonate of soda
1 60cm square of calico, washed
Icing sugar, to serve
300g (2 cups) plain flour
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
200g (1 cup, firmly packed) soft brown sugar
1 375g pkt mixed dried fruit
80g (1/2 cup) chopped pitted dates
25g (1/2 cup) chopped toasted almonds
Last-minute christmas pudding recipe
Method
Step 1
Sift the flour, mixed spice, nutmeg and ginger into a large bowl and stir in the soft brown sugar, dried fruit, dates and almonds.
Step 2
Bring the milk and butter or margarine to the boil in a saucepan. Remove from heat. Add the vanilla essence and bicarbonate of soda and stir well. Pour milk mixture into the fruit mixture and stir until well combined. (The pudding mixture will be quite wet.)
Step 3
Spoon pudding mixture onto the centre of the calico cloth and gather up the cloth around the mixture. Tie the calico tightly with string to seal about 3cm above mixture to allow for expansion during cooking.
Step 4
Fill a large saucepan 1/4 full with water and bring to the boil. Add pudding (the water should come 1/2 way up side of pudding). Cover with a lid and boil over medium heat for 3 hours, adding extra boiling water when necessary during cooking.
Step 5
Remove pudding from saucepan and stand for 10 minutes. Carefully peel away calico, turn onto on a plate and dust with icing sugar.
Step 6
If not eating on the day of making, hang from a cupboard door until cold and then transfer to the fridge. To reheat, boil the pudding in water as before for 45 minutes.
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