Christmas plum pudding with creme anglaise Recipe
Ingredients
1/2 teaspoon MasterFoods Ground Nutmeg
1/2 teaspoon bicarbonate of soda
1/2 cup Lucky Slivered Almonds
1 cup fresh white breadcrumbs
Creme anglaise (see related recipe), to serve
Fresh raspberries, to serve
Icing sugar, to serve
250g butter, chopped
1 cup CSR Brown Sugar
4 eggs
750g Sunbeam Mixed Fruit
1/2 cup chopped Sunbeam Pitted Prunes
3/4 cup pitted, chopped dates
1 cup brandy
1 cup White Wings Plain Flour
1 teaspoon MasterFoods Ground Mixed Spice
1/2 teaspoon MasterFoods Ground Cinnamon
Christmas plum pudding with creme anglaise Recipe
Method
Step 1
Beat butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add all fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, and combine well.
Step 2
Grease a 2-litre-capacity pudding basin. Spoon in mixture, cover with baking paper and secure with string. Cover with foil and basin lid.
Step 3
Place pudding in a large pot with enough boiling water to reach halfway up the side of basin. Cover pot and simmer for 6 hours, ensuring water level remains constant by adding more boiling water as necessary.
Step 4
Carefully remove pudding basin from water and set aside to cool. Cover basin with foil and place in the fridge until ready to serve.
Step 5
On day of serving, re-boil pudding as above for 2 1/2 hours. Pour over creme anglaise, top with raspberries and dust with icing sugar, to serve.
Ingredients
1/2 teaspoon MasterFoods Ground Nutmeg
1/2 teaspoon bicarbonate of soda
1/2 cup Lucky Slivered Almonds
1 cup fresh white breadcrumbs
Creme anglaise (see related recipe), to serve
Fresh raspberries, to serve
Icing sugar, to serve
250g butter, chopped
1 cup CSR Brown Sugar
4 eggs
750g Sunbeam Mixed Fruit
1/2 cup chopped Sunbeam Pitted Prunes
3/4 cup pitted, chopped dates
1 cup brandy
1 cup White Wings Plain Flour
1 teaspoon MasterFoods Ground Mixed Spice
1/2 teaspoon MasterFoods Ground Cinnamon
Christmas plum pudding with creme anglaise Recipe
Method
Step 1
Beat butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add all fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, and combine well.
Step 2
Grease a 2-litre-capacity pudding basin. Spoon in mixture, cover with baking paper and secure with string. Cover with foil and basin lid.
Step 3
Place pudding in a large pot with enough boiling water to reach halfway up the side of basin. Cover pot and simmer for 6 hours, ensuring water level remains constant by adding more boiling water as necessary.
Step 4
Carefully remove pudding basin from water and set aside to cool. Cover basin with foil and place in the fridge until ready to serve.
Step 5
On day of serving, re-boil pudding as above for 2 1/2 hours. Pour over creme anglaise, top with raspberries and dust with icing sugar, to serve.
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