home
INGREDIENTS
Fruits for Baking
1 lb. raisins
1 lb. currants
1 lb. prunes
Mixture of rum and port wine (Red label wine if possible)
Christmas Pudding
1/2 lb. butter
1/2 lb. granulated sugar
2 tbsp. browning
2 tsp. vanilla
1 tsp. of almond flavouring
Fruits for Baking
1 lb. raisins
1 lb. currants
1 lb. prunes
Mixture of rum and port wine (Red label wine if possible)
Christmas Pudding
1/2 lb. butter
1/2 lb. granulated sugar
2 tbsp. browning
2 tsp. vanilla
1 tsp. of almond flavouring
1 teaspoon rose water
2 tsp. lime juice
1 tsp. lime or orange rind
6 eggs
4 cups mixed fruits (raisins, currants, prunes, citron, cherries, dates)*
6 oz. bread crumbs
6 oz. all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup white rum
2 cups Port or Brandy
2 tsp. lime juice
1 tsp. lime or orange rind
6 eggs
4 cups mixed fruits (raisins, currants, prunes, citron, cherries, dates)*
6 oz. bread crumbs
6 oz. all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup white rum
2 cups Port or Brandy
INSTRUCTIONS
If possible soak
raisins, currants and prunes for up to a year in rum and wine in a tight lid
glass jar. DO NOT soak the dates, cherries or mixed peel
FOR THE CHRISTMAS PUDDING:
Prepare tin by lining sides with 2 thicknesses of paper and the bottom with 4 thicknesses of brown paper and 1 of greaseproof paper. Or line with parchment paper bottom and sides of cake pan.
Grease 9-inch tin with shortening.
FOR THE CHRISTMAS PUDDING:
Prepare tin by lining sides with 2 thicknesses of paper and the bottom with 4 thicknesses of brown paper and 1 of greaseproof paper. Or line with parchment paper bottom and sides of cake pan.
Grease 9-inch tin with shortening.
1. Beat butter and sugar until light and
fluffy.
2. Mix in browning, vanilla and almond
flavouring, lime juice and rind.
3. Add eggs one at a time and beat in well. Add
soaked fruit, cherries and dates ( You can
4. blend the fruits if needs be)
5. Mix breadcrumbs, flour, baking powder, salt
and mixed spice
6. Add alternately with white rum and port
wine/brandy.
7. Pour into prepared baking tins or steaming
basins 3/4 full.
8. Cover and make steaming basin watertight.
9. Place in steamer, or put over boiling water.
Continue to add boiling
water until pudding steams, approximately 3 to 3 1/2 hours. Cooking time varies
with size of container.
If you do not have a steamer you can use the oven by setting the baking tin in water or set a pan of boiling water below the pudding.
If you do not have a steamer you can use the oven by setting the baking tin in water or set a pan of boiling water below the pudding.
Use
remaining red wine to wet cakes while they are still warm. White rum may
also be used. The amount of browning added is based on colour preference.
Home
