Christmas puddings
Serves 12
Serves 12Ingredients
- 750g mixed dried fruit (sultanas, currants, raisins, glacé cherries)
- 125ml brandy
- 140g unsalted butter-softened
- 100g soft brown sugar
- 1 lemon, zested
- pinch salt
- 30g golden syrup
- 3 eggs
- 50g plain flour
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- ½ teaspoon baking powder
- 75g cake or bread crumbs
- melted butter and caster sugar for moulds
Method
- Cover the mixed dried fruit in the brandy and leave to soak for at least 24 hours
- Preheat oven to 170°C
- In a large mixing bowl, whisk together the butter and brown sugar until light and pale
- Add the finely diced lemon zest, salt and golden syrup and mix to combine
- Add the eggs one at a time to this mix
- Sift together the flour, ginger, cinnamon and baking powder
- Add to the pudding mix with the cake or bread crumbs
- Then add the dried fruit and mix until well combined
- Butter and sugar 12 x ½ cup capacity pudding moulds
- Fill each mould, cover with aluminium foil and place into a large baking dish
- Fill baking dish with hot water ¾ of the way up the sides of the moulds
- Cover the baking dish also with aluminium foil and place in oven
- Cook for approximately 1 hour
- Serve with brandied cherries, custard and brandy sauce
- Puddings can be cooked days before and reheated in a steamer to serve
