Traditional Christmas Pudding

Preparation 45 Minutes

Cook 4 hour, REHEATING: 1 ½ HRS Minutes

Serves 8-10

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

Mini Choc Raisin & Hazelnut Puddings

  1. Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.
  2. Cream butter and brown sugar, until light and fluffy.
  3. Beat in eggs one at a time beating well after each addition.
  4. Sift flours, mixed spice and cinnamon.
  5. Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
  6. Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.
  7. Divide evenly between prepared pudding basins.

Steaming Instructions
Place basins into a baking dish, and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes.

Microwave Instructions
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).

Almond & Sultana Snowballs

Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.

Roll into small balls (about 1 tablespoon (30g) each).

Coat in extra almonds & desiccated coconut.

Chill in the fridge for 30 minutes to set.

Keeps for up to 1 week refrigerated.

Gifting tip:

Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat

Almond Lemon Broccoli

  1. Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
  2. Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Easy Florentines

Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.

In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat. 

Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.

Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.

Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.

You will need a 7.5cm egg ring for this recipe

Christmas Fruit Pudding

  1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.

  2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition

  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.

  4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.

  5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.

  6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.

  7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
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