Friday, 17 December 2010

Christmas Pudding Recipe

So its that time of the year when we are winding down so we can all go on our Christmas holidays. We are fortunate enough here at Family Cakes to be able to take a long vacation and enjoy the rest of the season in Scotland with my family. The bakery will be closed from 25/12/2010 through 3/01/2010. We apologize to our customers who are in need of a last minute Christmas treat, and since we will not be able to provide you with a sweet we will provide you with the recipe to help you do it yourself!

Christmas Pudding

You will need:
1 1/2 cups golden raisins
1 1/2 cups chopped raisins
3/4 cup currants
1 cup pitted and chopped prunes
3/4 cup (145 g) chopped dried apricots
1/2 cup brandy
1 cup (100 g) All purpose flour
2 tsp baking powder
2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
3/4 cup firm butter, grated
1/2 cup firmly packed brown sugar
2 cups fresh breadcrumbs
1 green apple, peeled, cored, grated
1/4 cup golden syrup 
3 eggs, beaten

How to make it:
Combine sultanas, raisins, currants, prunes, apricots and brandy. Cover and let stand overnight. 

Sift flour, baking powder and mixed spice into a bowl. Add butter, sugar and breadcrumbs. Rub the butter through the dry ingredients with your fingertips. 

Add apple, golden syrup, eggs and fruit. Mix well. 

Spoon into a greased and baselined 10-cup pudding basin. Cover with a greased sheet of baking paper, aluminium foil and another sheet of baking paper. Secure with wetted string. Place in a saucepan of boiling water (ensure the water is one-third up the side of the basin). 

Cover pan and gently boil for 4 hours (check water every 30 minutes). Carefully remove pudding basin from steamer. Cool 15 minutes before turning out. 

Cool and wrap in plastic film and store in the refrigerator. Christmas Day: allow pudding to return to room temperature, then steam for 2 hours.


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