Steamed christmas pudding
A recipe from the Good Food collection.
Ingredients
375 g fresh suet
6 cups (480 g) fine fresh breadcrumbs
4½ cups (560 g) raisins
1⅔ cups (250 g) currants
1½ cups (280 g) chopped mixed peel
8 eggs, lightly beaten
⅔ cup (170 ml) brandy
extra brandy, for lighting
Method
Step 1
Grease a 2 litre pudding basin with melted butter. Place a round of baking paper in the base. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
Step 2
Remove the membrane from the suet and discard. Grate the suet finely either by hand or in a food processor. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel and mix until they are thoroughly combined.
Step 3
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the basin.
Step 4
Lay a sheet of foil on the work surface and cover with a sheet of baking paper. Make a large pleat in the middle. Grease the paper with melted butter. Place, paper-side-down, across the top of the basin and tie string securely around the rim of the basin and over the top of the basin to make a handle. Gently lower the basin into the boiling water using the handle and cover with a tight-fitting lid. Cook for 7 hours. Check the level of water and top up with boiling water as needed. Leave for 10 minutes before turning out onto a shallow flameproof serving dish.
Step 5
If you want to prepare beforehand and reheat, leave in the basin and steam, as above, for 2 hours. Heat a little extra brandy, pour over the pudding and ignite. Serve with brandy butter, cream, or custard.
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/steamed-christmas-pudding-20131101-2wqp6.html