Traditional Christmas Pudding
- 2 1/2 cups mixed dried fruits
- 1/2 cup pitted dates, chopped
- 1/2 cup dried prunes, chopped
- 1/2 cup glace ginger, chopped
- zest and juice 2 oranges
- zest and juice 1 lemon
- 1 cup (250ml) water
- 1/4 cup (60ml) brandy
- butter for greasing
- 1 cup slivered almonds
- 250g packet suet mix
- 1 cup grated Spud Lite potato
- 1/2 cup (110g) dark brown sugar
- 1/2 cup (125ml) golden syrup
- 2 cups gluten-free self-raising flour, sifted
- 1 cup (120g) almond meal
- 1 tablespoon mixed spice
- 2 teaspoons ground cinnamon
- 3 large eggs, lightly beaten
Step 1 – Mix and Soak
In a large mixing bowl, mix together the dried fruit, ginger, zests and juice, water and brandy. Cover and leave to soak overnight
Step 2 – Grease and Create Lid
Grease a 2 litre or 2 x 1 litre pudding basins with butter. Place a side plate upside down into the base of 1-2 deep pots large enough to hold the pudding basins. For the pudding, cut a piece of foil and baking paper to the same size, large enough to generously cover the pudding basin. Place foil down on a clean work surface and cover with sheet of baking paper. Create a pleat in the cente, allowing the pudding to rise during cooking.
Step 3 – Mix remanining ingredients
Add the remaining ingredients to the fruit mixture, stirring until well combined. Spoon into prepared pudding basin and place prepared foil cover on top, baking paper side down, with the pleat running across the middle. Using a rubber band or string securely tie the foil top around the pudding basin, just below the lip.
Step 4 – Cook pudding
Place pudding into prepared pot on the inverted plate. Pour enough boiling water around the pudding to come halfway up. Cover with a tight fitting lid and simmer over a low heat for 6 hours. Check the water level regularly and refill if required. Remove from pot and allow to cool.
Step 5 – Serve or Store
Store pudding in a cool dry place for up to 12 months.
To serve, simply repeat the steaming process until pudding is heated through. Turn out onto a serving platter, garnish with summer berries or cherries and serve with brandy sauce.
YOU MIGHT ALSO LIKE…
Potato & Chorizo Quesadilla PREP TIME: 20 min COOKING TIME: 10 mins SERVES: 12 INGREDIENTS1 chorizo, finely diced1 small brown onion, finely diced1 cup leftover Spud Lite mashed potato, warm2 teaspoons chipotle chilli in adobo sauce½ cup vintage cheddar¼ cup...
Potato Gems PREP TIME: 15 min COOKING TIME: 20 mins SERVES: 40 INGREDIENTS800g Spud Lite potatoes ¼ cup grated parmesan 1 ½ teaspoons dried English mustard1 ½ teaspoons garlic powder1 ½ teaspoon sweet smoked paprika1 teaspoon dried mixed herbs1 tablespoon flourSalt...
Potato & Chicken Caesar Salad PREP TIME: 20 min COOKING TIME: 20 mins SERVES: 4 - 6 INGREDIENTS750g Baby Spud Lite potatoes, quartered4 extra-large eggs2 teaspoons olive oil400g chicken tenderloins1 cup croutons250g smoked bacon, diced1 baby cos lettuce, rinsed...
Virginia SA 5120
(08) 8380 9096