Christmas Pudding

Christmas Pudding

INGREDIENTS

175g each, raisins and sultanas

140g dried cranberries

100g orange homemade marmalade

50g whole blanched almonds, toasted

zest of an orange or lemon

150ml blended whisky

50ml orange liqueur

175g light muscovado sugar

175g white breadcrumbs

125g self-raising flour

2 tsp mixed spice

175g unsalted butter, frozen or beef suet 

3 eggs, beaten

butter, for greasing

orange slices to line bowls

 

METHOD

Mix the fruit, almonds, citrus zests, whisky and orange liqueur in an ANTA Salad Bowl. Cover and leave overnight.

Preheat the oven to 170C/Gas 3.  Grease an ANTA Pudding bowl and line the base with an orange slice.

Mix all the dry ingredients together then add to the fruit mixture.  Grate in the butter or mix in the suet, add the eggs and stir. Spoon the mixture into the pudding bowl, press down well and make a hollow in the centre. Stand the bowl in an ANTA baking dish filled with water, then cover with a small plate and cook for 6 hours. Check the baking dish occasionally as the water may need topping up.

Allow cooling.  Stored in a dry cupboard until Christmas and the pudding will keep for up to a year.

On the day of serving, steam for an hour before turning out on an ANTA serving plate. Heat a tablespoon of whisky and set alight, pouring over the pudding while still flaming.  Serve with extra thick cream or whisky butter.

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