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    Thursday, December 17, 2015

    Steamed Christmas pudding recipe

    Steamed Christmas pudding recipe
     200g dried figs, coarsely chopped
     150g raisins
     100g sultanas
     185ml (3/4 cup) brandy
     Melted butter, for greasing
     185g butter, at room temperature
     65g (1/3 cup, firmly packed) dark brown sugar
     60ml (1/4 cup) golden syrup
     3 eggs, at room temperature
     50g (1/3 cup) plain flour
     1 1/2 teaspoons ground nutmeg
     1 teaspoon ground cinnamon
     3/4 teaspoon ground ginger
     150g (3 cups) soft breadcrumbs (made from day-old bread with crusts removed)
    basic fruit mixture
     200g pitted dates, coarsely chopped

    Steamed Christmas pudding recipe

    Step 1
    Brush a 1.5 litre (6 cup) pudding basin with the melted butter to grease. Line the base with non-stick baking paper.

    Step 2
    To make basic fruit mixture, combine the dates, figs, raisins and sultanas in a large heatproof bowl. Heat the brandy in a small saucepan over medium-high heat for 1-2 minutes or until hot. Pour the hot brandy over the fruit mixture and stir well to combine. Cover and set aside to macerate overnight.

    Step 3
    Use electric beaters to beat the butter, sugar and golden syrup in a medium mixing bowl until well combined. Add the eggs one at a time, beating well after each addition.

    Step 4
    Sift the flour, nutmeg, cinnamon and ginger together over the fruit mixture. Add the butter mixture and breadcrumbs to the fruit and mix with a wooden spoon or clean hands until well combined.

    Step 5
    Spoon mixture into the lined pudding basin. Place a disc of non-stick baking paper directly onto the surface of the pudding mixture and cover with a double layer of foil. Secure with white unwaxed string and fold the foil back over the pudding so the foil doesn't touch the water during cooking.

    Step 6
    Place a trivet or upturned saucer on the base of a large saucepan. Stand pudding basin on trivet or saucer and pour enough boiling water into the pan to come halfway up the side of the basin. Cover the pan with a tight-fitting lid and boil over medium-high heat, adding more boiling water every 30 minutes, for 2 1/2 hours or until a skewer inserted in the centre of the pudding comes out clean.

    Step 7
    Carefully remove the pudding basin from the boiling water. If not serving immediately, allow to cool completely before wrapping the basin in plastic wrap and then a tea towel. Store in the fridge.

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     This topic brought to you from taste.com
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    Item Reviewed: Steamed Christmas pudding recipe Rating: 5 Reviewed By: Mrs. Chef
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