CHRISTMAS PUDDING

CHRISTMAS PUDDING

Group 1
3/4 cup raisins
3/4 cup currants
3 tablespoons Rum/Sherry/Brandy (one of choice)
3/4 cup sultans
1/2 cup flaked almonds
1 teaspoon glycerine

Group 2
2/3 cup butter
1 teaspoon vanilla essence
Zest of 1 orange finely grated
1/2 teaspoon mixed spice
3 tablespoons flour
1/2 cup brown sugar
2 x 50g eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup cake or biscuit crumbs

METHOD:

Combine all of group 1 and soak overnight in a bowl
Mix all of group 2 to form a paste. Now blend together with group 1.
Place a large pot of hot water on stove top and bring to rolling boil.
Soak tea towel in cold water. Wring out so tea towel is still wet.
Lay tea towel out on table and sprinkle generously with plain flour, in a 40 cm circle and rub flour into wet tea towel
Place mixture in aball in the centre of tea towel.
Pull tea towel over mixture, tucking evenly and knot tightly with string, leaving just a little space for expansion. (It's easier if you have someone to help do this)
Place pudding in boiling water making sure the water is kept at a slow boil with the lid on the pot.
Ensure the water does not boil over or run dry. Always add boiling water when topping up.
Cook for 3.5 to 4 hours
When cooked, lift out and hang pudding to cool, or it can be eaten immediately.

Make sure when you hang the pudding, the towel does not fold over. I normally twist my string right up to the top of the towel (if that makes sense). If you don't, the towel will grow mould, spoiling the pudding.