Makes: 1 Christmas Steamed Pudding Oven: Over low heat
Preparation Time: 5 hours Baking Time: 4 hours
|125||ml||Brown sugar ( ½ cup )|
|5||ml||Bicarbonate of soda ( 1 tsp )|
|125||ml||Boiling water ( ½ cup )|
|30||ml||Apricot jam ( 2 tbsp )|
|45||ml||Brandy ( 4 tbsp )|
|3||Large eggs, beaten|
|240||g||Cake flour ( 2 x 250 ml / 2 cups )|
|5||ml||Salt ( 1 tsp )|
|5||ml||Cinnamon ( 1 tsp )|
|3||ml||Nutmeg ( ½ tsp )|
|3||ml||Ginger ( ½ tsp )|
|3||ml||Cloves ( ½ tsp )|
|10||g||Anchor Instant Yeast ( 1 packet )|
|250||ml||Dried breadcrumbs ( ½ cup )|
|125||ml||Dried Fruit Mix ( ½ cup )|
|60||ml||Mixed Peel ( ¼ cup )|
|60||ml||Dates, chopped ( ¼ cup ), optional|
|60||ml||Walnuts/Almonds/Pecan nuts, chopped ( ¼ cup ) (optional)|
- Beat butter and brown sugar together until light and creamy.
- Dissolve the bicarbonate of soda in the boiling water. Add the apricot jam and brandy to the creamed mixture.
Mix well until blended.
- Mix the cake flour, salt, cinnamon, nutmeg, ginger and cloves together. Add the Anchor Instant Yeast and mix.
- Sieve the flour mixture and the beaten egg alternatively into the creamed mixture, folding the flour in gently, until
- Add the breadcrumbs, dried fruit cake mix, mixed peel, dates and nuts and fold in lightly, until well blended.
- Cover with a greased plastic and allow to rest in a warm place for 20 minutes. Knock the batter down and pour
the mixture into a greased oven proof 2 litre dish. Cover the dish with a round piece of greased baking paper and
fold over the top and down the sides. Place a long piece of string around and tie tightly to secure the paper so
that no water can enter the pudding, whilst steaming.
- Allow to rise in a warm place about 20 – 25 minutes.
- Warm a large pot of water and allow to simmer.
- Cut a large square piece of foil, place the dish in the middle and bring the 4 corners up and press them together
to form a handle.
- Place the pudding into the pot of simmering water. Place the lid on top and steam for 4 hours. Top up with water
after 2 hours, making sure the pot does not run out of water.
- Remove pudding from the pot and stand on a cooling rack until cooled. Open and gently insert a knife, and
loosen around the sides, allowing a little air to enter and turn out onto a wet serving plate. Once turned out,
centre the pudding on the plate and dab the plate, with a paper towel to remove excess water.
- Decorate with a holly leaf and serve warm or cold with brandy sauce,
custard or ice cream.