Traditional Christmas Pudding With Brandy Sau Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Currants,
4 ounce: Sultanas,
4 ounce: Raisins,
4 ounce: Chopped candied peel,
1 ounce: Skinned & chopped almonds,
4 ounce: Wholewheat flour,
1/2 tsp: Salt,
1/2 tsp: Grated nutmeg,
1/2 tsp: Ground ginger,
1 1/2 tsp: Mixed spice,
8 ounce: Brown sugar,
4 ounce: Wholewheat breadcrumbs,
8 ounce: Vegetable suet,
1 each: Lemon, juice & rind
1 tbsp: Molasses,
5 tbsp: Water & rum mixed,
Directions:
Grease a 2 pint pudding basin & use a large saucepan to hold the
basin. Wash currants, sultanas & raisins in warm water & pat dry. Put
fruit in large bowl with candied peel & almonds. Sift flour, salt &
spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir
in lemon juice, rind & molasses with enough of the water & rum
mixture to make a soft mixture. Turn into the basin, cover with waxed
paper & aluminum foil & put basin into pot. Pour enough water into
the pot to reach halfway up the side of the basin. Bring to a boil,
cover saucepan & let pudding steam gently for 4 hours, watching the
water level & topping up with boiling water if necessary. When
cooked, cool the pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto
a serving platter & flame with brandy if you desire. **NOTE I divide
the pudding in half & make 2 smaller puddings. Keeps up to 3 months
in the fridge.
Source from luhu.jp
basin. Wash currants, sultanas & raisins in warm water & pat dry. Put
fruit in large bowl with candied peel & almonds. Sift flour, salt &
spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir
in lemon juice, rind & molasses with enough of the water & rum
mixture to make a soft mixture. Turn into the basin, cover with waxed
paper & aluminum foil & put basin into pot. Pour enough water into
the pot to reach halfway up the side of the basin. Bring to a boil,
cover saucepan & let pudding steam gently for 4 hours, watching the
water level & topping up with boiling water if necessary. When
cooked, cool the pudding & store in a cool dry place for up to 2
months. Before serving, steam pudding agin for 3 hours. Turn out onto
a serving platter & flame with brandy if you desire. **NOTE I divide
the pudding in half & make 2 smaller puddings. Keeps up to 3 months
in the fridge.
Source from luhu.jp