Post by Outlooker on Nov 27, 2007 19:58:36 GMT -5
Traditional Steamed Christmas Pudding
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 5 hours
½ tsp bicarbonate of soda
1 Tbsp brandy
½ cup brown sugar
65 g butter
1 tsp cinnamon
1 egg, lightly beaten
2½ cups mixed dried fruit
1 cup plain flour
½ cup self raising flour
½ cup water
Method
Place the fruit in a large saucepan with the water, sugar and butter.
Stir constantly over the heat until the butter is melted and the sugar dissolves.
Bring it to the boil, reduce the heat and simmer uncovered for 5 minutes.
Stir in the bicarbonate of soda, remove from the heat and allow it to cool.
Add the eggs and the brandy to the fruit mixture, stirring well.
Add the sifted flours and cinnamon and stir until combined.
Grease a pudding basin with a little butter or spray with cooking spray and spoon the mixture in.
You can use a porcelain or stainless steel basin to cook the pudding, but make sure it's heat resistant as it's going to be immersed in boiling water or a pressure cooker for several hours, or, wrap the pudding mixture tightly into a calico pudding cloth and tie it off. (To prevent the mixture sticking to the cloth when it's removed after cooking, boil your cloth first, then lay it in a colander and flour it, then spoon the mixture into the cloth and tie it off.)
Cover with a tight fitting lid or greased aluminium foil tied securely with string.
Place the pudding into a large saucepan with enough water to come half way up the side of the bowl or pudding cloth, or on a rack in a pressure cooker filled half way with water.
In the saucepan, cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates, or cook in the pressure cooker for 1½ - 2 hrs.
Turn out and serve with brandy sauce or brandy custard.
Special thanks to Victoria Hansen and 2 GB (Sydney, Australia)
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 5 hours
½ tsp bicarbonate of soda
1 Tbsp brandy
½ cup brown sugar
65 g butter
1 tsp cinnamon
1 egg, lightly beaten
2½ cups mixed dried fruit
1 cup plain flour
½ cup self raising flour
½ cup water
Method
Place the fruit in a large saucepan with the water, sugar and butter.
Stir constantly over the heat until the butter is melted and the sugar dissolves.
Bring it to the boil, reduce the heat and simmer uncovered for 5 minutes.
Stir in the bicarbonate of soda, remove from the heat and allow it to cool.
Add the eggs and the brandy to the fruit mixture, stirring well.
Add the sifted flours and cinnamon and stir until combined.
Grease a pudding basin with a little butter or spray with cooking spray and spoon the mixture in.
You can use a porcelain or stainless steel basin to cook the pudding, but make sure it's heat resistant as it's going to be immersed in boiling water or a pressure cooker for several hours, or, wrap the pudding mixture tightly into a calico pudding cloth and tie it off. (To prevent the mixture sticking to the cloth when it's removed after cooking, boil your cloth first, then lay it in a colander and flour it, then spoon the mixture into the cloth and tie it off.)
Cover with a tight fitting lid or greased aluminium foil tied securely with string.
Place the pudding into a large saucepan with enough water to come half way up the side of the bowl or pudding cloth, or on a rack in a pressure cooker filled half way with water.
In the saucepan, cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates, or cook in the pressure cooker for 1½ - 2 hrs.
Turn out and serve with brandy sauce or brandy custard.
Special thanks to Victoria Hansen and 2 GB (Sydney, Australia)
