Traditional Christmas Pudding
Preparation 45 Minutes
Cook 4 hour, REHEATING: 1 ½ HRS Minutes
Serves 8-10
Method
- Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
- Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
- Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
- Remove from the basin onto a serving plate, flambé with a little brandy if desired then slice and serve with custard or ice-cream.
NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.
If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.
Ingredients
375g pkt SUNBEAM Mixed Dried Fruit
100g ANGAS PARK Medjool Dates, finely chopped
100g ANGAS PARK Dried Figs, finely chopped
1/2 cup brandy or rum
2 tsps grated lemon rind
2 tsps grated orange rind
1 green apple, grated
250g butter, softened
1 cup firmly packed brown sugar
¼ cup maple or golden syrup
4 eggs, lightly beaten
1 cup self raising flour
2 tsps mixed spice
1 tsp cinnamon
1 tsp nutmeg
2 ½ cups soft white breadcrumbs
110g whole blanched almonds
Brandy, extra for flambéing, if desired
Custard or Ice cream for serving
Recipe Collection
Banana Date Pancakes
- Combine flour, baking powder and sugar in a large mixing bowl.
- In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
- Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
- Serve pancakes with sliced bananas, blueberries and a drizzle of honey.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Christmas Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.
Refrigerate until set. Break bark into pieces to serve.
Rocky Road
Grease and line the base and sides of a 20cm square baking tin.
Mix together raisins, cherries, marshmallows and pistachios. Pour 1 cup of the mixture into the base of the prepared tin.
Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted. Allow to cool for about 5 mins before adding the remaining fruit and nut mixture. Toss to coat then pour into the prepared tin, gently flattening the surface. Refrigerate until firm (about 2 hours).
Remove from tin and slice into 4 long rows. Wrap in cellophane for Christmas gifting.
Hot Cross Bun Choc Truffles
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.
Add melted chocolate mixture to the food processor and blend until combined. Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.
Spoon mixture into 2 tablespoon sized portions then roll into balls. Roll in cocoa powder, dusting off excess powder. Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted. Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
