Christmas Pudding

It's a tradition to make the pudding 1 month before Christmas.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves Prep: 120 min Cook: 180 min

Ingredients

Mincemeat in a jar (410g) 1-1.5 jars
Dried fruits (glace cherries, dates, apricots, figs, etc) 300g
Soft brown sugar 50g
Eggs 1-2
Orange zest & juice 1
Brandy 2 tbsp
Mixed spice 2 tsp
Self raising flour 60g
Breadcrumbs (from white bread) 50g
Butter (room temperature) 25g

Method

1
Mix the mincemeat, dried fruits, orange zest, juice and brandy and leave for 2 hours or overnight.
2
Add the sugar to the softened butter and whisk.
3
Add a bit of beaten egg at a time to Step 2 and mix well. Add Step 1 and mix well.
4
Sift the flour into Step 3 and add the breadcrumbs and mixed spice and stir well.
5
Rub some butter into a 1 litre pudding tin. There should be a 2cm gap above the mix in the tin, as it will rise when baking.
6
Lay 2 sheets of baking parchment on top of each other and then a sheet of foil. Make a pleat and cover the pudding tin.
7
Secure the foil and parchment on the tin with some string. Make a handle with the string.
8
Place a trivet in a steamer and put the pudding tin on it. Steam for 3 hours.
9
You can eat it immediately or allow to mature. Serve with cream.

Tips & Note

●If you don't have a trivet, place an upturned saucer in the steamer and put the pudding tin on top.
●If you use a pressure cooker, you can save about 2 hours.

Christmas Pudding

It's a tradition to make the pudding 1 month before Christmas.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves

Prep: 120 min

Cook: 180 min

Ingredients

Mincemeat in a jar (410g) 1-1.5 jars
Dried fruits (glace cherries, dates, apricots, figs, etc) 300g
Soft brown sugar 50g
Eggs 1-2
Orange zest & juice 1
Brandy 2 tbsp
Mixed spice 2 tsp
Self raising flour 60g
Breadcrumbs (from white bread) 50g
Butter (room temperature) 25g

Christmas Pudding

Recipe ID :1238 Posted on 06 NOV 2015

Serves

Prep 120min
Cook 180min
views 2,340
printed 85

saved 0

It's a tradition to make the pudding 1 month before Christmas.

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Ingredients

Print Ingredients Email Ingredients
1-1.5 jars
300g
50g
1-2
1
2 tbsp
2 tsp
60g
50g
25g

Method

Prep
2h
Cook
3h
1
Mix the mincemeat, dried fruits, orange zest, juice and brandy and leave for 2 hours or overnight.
2
Add the sugar to the softened butter and whisk.
3
Add a bit of beaten egg at a time to Step 2 and mix well. Add Step 1 and mix well.
4
Sift the flour into Step 3 and add the breadcrumbs and mixed spice and stir well.
5
Rub some butter into a 1 litre pudding tin. There should be a 2cm gap above the mix in the tin, as it will rise when baking.
6
Lay 2 sheets of baking parchment on top of each other and then a sheet of foil. Make a pleat and cover the pudding tin.
7
Secure the foil and parchment on the tin with some string. Make a handle with the string.
8
Place a trivet in a steamer and put the pudding tin on it. Steam for 3 hours.
9
You can eat it immediately or allow to mature. Serve with cream.

Tips & Note

●If you don't have a trivet, place an upturned saucer in the steamer and put the pudding tin on top.
●If you use a pressure cooker, you can save about 2 hours.

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