Traditional Christmas Pudding with Brandy Sauce recipe

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Traditional Christmas Pudding with Brandy Sauce recipe

Traditional Christmas Pudding with Brandy Sauce recipe

Traditional Christmas Pudding with Brandy Sauce recipe
Try this Traditional Christmas Pudding with Brandy Sauce recipe

Ingredients of Traditional Christmas Pudding with Brandy Sauce recipe
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed

Preparation of Traditional Christmas Pudding with Brandy Sauce recipe
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.

Notes and Tips for Traditional Christmas Pudding with Brandy Sauce recipe
I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge. Eaten many times by Stu Pickell Posted to MM-Recipes Digest V3 #313 Date: Fri, 15 Nov 1996 17:00:15 GMT From: netdir@cyberspc.mb.ca (S.Pickell)

Traditional Christmas Pudding with Brandy Sauce recipe
Servings: 8 Servings

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