Traditional Christmas Pudding
 Ingredients
500g chopped Golden Raisins and Sultanas
500g Dried Currants
250g Mixed Candied Citrus Peel
1/2 Cup Brandy
500g Unsalted Butter
1/2 Cup CSR Brown Sugar
7 Eggs, separated
1 Cup Plain Flour sifted
1 pinch of Salt
3 cups fresh Breadcrumbs
1/4 teaspoon fresh grated Nutmeg
1 tablespoon ground Cinnamon
2 teaspoons All Spice
1/2 cup Cream
Zest of 1 Orange
Method
1. Mix fruit in a large bowl with brandy, cover and let stand for 3 hours.
2. Cream butter and CSR Brown Sugar until fluffy and add beaten egg yolks a little at a time, whisking well after each addition.
3. One ingredient at a time, fold in sifted flour, salt, breadcrumbs, spices and orange rind with soaked fruit.
4. Stir in cream, beaten egg whites, and brandy then pour into a buttered 10-12 cup capacity pudding mould.
5. Cover pudding with a double sheet of greaseproof paper and a sheet of foil and tie securely with a piece of string. Tie another piece of string across the top to make a handle. Lower pudding into boiling water for six hours - keep topping up the saucepan with boiled water, so it doesn't boil dry.
This recipe is courtesy of CSR Sugar. |