Sunday, 30 September 2012

Christmas Pudding

This recipe is adapted from a recipe in the Good Housekeeping's Cookery Compendium (1956)is one of the first I put on the blog; I have just made it, it will have just under 3 months to mature in time for Christmas. It is very easy to make, cooking it is what takes the most time. There is enough for 12 portions - you don't need much after a big Christmas dinner!

6 oz flour
1 tsp mixed spice
1/2 tsp grated nutmeg
2 oz sunflower spread
18 oz mixed dried fruit
1 tsp orange extract
1 grated carrot
3 oz brown sugar
2 eggs or equivalent of egg replacer
a few drops of almondextract
a few drops of vanillaextract
1 tsp lemon juice
1 tbs treacle (I forgot to add this hence my pudding looks a bit anemic!)
 brandy to mix

Rub the fat into the flour, add all the dry ingredients and mix, 
Add the wet ingredients and mix well
Three-quarters fill a large greased pudding bowl, cover with grease proof paper, 
and tie with a string and steam for 5 hours (!)
When the pudding is cooked allow it to dry out thoroughly, then cover with a further layer of greaseproof paper and aluminium foil store in a cool, dry place. 

On Chrismas day steam to heat up for and hour

No comments:

Post a Comment