| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gabriel’s, Gate |
20 |
servings |
INGREDIENTS
| 250 |
g |
Butter; (9 oz) |
| 250 |
g |
Brown sugar; (9 oz) |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Grated orange rind |
| 4 |
|
Eggs |
| 125 |
g |
Raisins; (4 1/2 oz) |
| 250 |
g |
Sultanas; (9 oz) |
| 250 |
g |
Currants; (9 oz) |
| 125 |
g |
Shredded mixed peel; (4 1/2 oz) |
| 1 |
sm |
Apple; grated |
| 1 |
md |
Carrot; grated |
| 125 |
g |
Breadcrumbs; (4 1/2 oz) |
| 60 |
g |
Silvered blanched almonds; (2 oz) |
| 100 |
g |
Self-raising flour; sifted (3 1/2 oz) |
| 100 |
g |
Plain flour; sifted (3 1/2 oz) |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Mixed spice |
| 1/2 |
ts |
Bicarb soda |
| 1/3 |
c |
Brandy |
|
|
A little extra flour for pudding skin |
INSTRUCTIONS
In a food processor or mixer, cream butter and sugar with lemon and
orange rind until creamy. Add eggs one at a time, mixing well after
each addition. Pour mixture into a large mixing bowl and, using a
wooden spoon, mix in dried fruits, peel, apple and carrot.
Incorporate breadcrumbs, almonds, and both types of flour, spices and
bicarb soda which have been sifted together. Lastly mix in brandy.
Leave to stand for about 30 minutes before cooking. Boil the piece of
calico for 3 minutes, then rinse and boil again. Remove from water,
wring out and lay flat. Sprinkle the extra flour into the centre of
the calico to form a skin about 1 mm (about 1/20 in) and covering an
area about 40 cm (16 in) square.
Place pudding mixture in the centre of the cloth. Close cloth around
pudding mixture and tie it firmly with kitchen string, leaving a 5 cm
(2 in) gap at the top for expansion during cooking. Leave enough
string to hang the pudding from when it is cooked.
Fill a large boiler (or 2) with enough water to cover the pudding.
Bring water to the boil and lower pudding into the boiling water.
Simmer for 4 hours for 2 smaller puddings or for 7 hours for a large
pudding, adding boiling water as required to keep the pudding covered.
Remove pudding from water and hang in adry place with good air
circulation for quick drying.
On Christmas day, reheat pudding by simmering in water for 2 hours.
Converted by MC_Buster.
Per serving: 219 Calories (kcal); 11g Total Fat; (45% calories from
fat); 2g Protein; 28g Carbohydrate; 65mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus rights wrongs”