Nutritional Info

Nutrition Facts

Serving Size 1 (95g)

Calories 174
Calories from Fat 101 (58%)
Amount Per Serving %DIV
Total Fat 11.2g 17%
Saturated Fat 7.5g 38%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 34.5mg 12%
Sodium 150.6mg 7%
Potassium 95.1mg 2%
Total Carbohydrate 15.1g 5%
Dietary Fiber 0.8g 3%
Sugars 1.9g
Protein 2.5g 5%

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Recipe Description
This recipe makes enough to fill one 1.2 litre bowl. It can be made up to a month before Christmas and stored in a cool, dry place. Steam the pudding for 2 hours before serving.
Prep time
20 min
Cook time
8 hr
Ready In
8 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1/5 Teaspoon(t)  orange juice
1   orange rind, finely grated
1   small cooking apple, peeled, cored and coarsely grated
353/400 Gram(g)  almonds, chopped
353/400 Gram(g)  mixed (candied) peel, chopped finely
4 119/2000 Gram(g)  currants
6 177499999999999/1000000000000000 Gram(g)  raisins
6 177499999999999/1000000000000000 Gram(g)  sultanas (golden raisins)
4 119/2000 Gram(g)  fresh white breadcrumbs
2   eggs
6000000000000001/10000000000000000 Teaspoon(t)  cinnamon, ground
14 Teaspoon(t)  nutmeg, grated
1 Teaspoon(t)  mixed (apple pie) spice, ground
1 153/200 Gram(g)  self-raising flour
7 377/400 Gram(g)  dark brown sugar, softened
4 119/2000 Gram(g)  butter
1/4 Pint(pt)  brandy

Preparation

Cut a disc of greaseproof (waxed) paper to fit the base of the heatproof bowl and grease the disc and bowl well with butter. Beat the butter and sugar together until creamy and combined. Beat inthe flour, spices and eggs. Stir in the remaining ingredients thoroughly. The mixture should have a soft dropping (pourable) consistency. Turn the mixture into the prepared bowl and level the surface with the back of a spoon. Cover with another disc of buttered greaseproof paper. Make a pleat across the center of a large piece of greaseproof paper and cover the bowl with it, tying it in place with string under the rim. Cut off the excess paper. Pleat a piece of foil in the same way and cover the bowl with it, tucking it around the bowl neatly, under the greaseproof frill. Tie another piece of string around and across the top, as a handle. Place the bowl in a steamer over a pan of simmering water and steam for 6 hours. Alternatively, put the bowl into a large pan and pour around enough boiling water to come halfway up the bowl and cover the pan with a tight fitting lid. Check the water is simmering and top it up with boiling water as it evaporates. When the pudding has cooked, leave to cool completely. Then remove the foil and greaseproof paper. Wipe the bowl clean and replace the greaseproof paper and foil with clean pieces, ready for reheating. Steam for 2 hours. Remove and discard the paper and foil, run a knife around the bowl and turn the pudding out on to a warm plate. Leave it to stand for about 5 minutes before removing the pudding bowl (the steam will rise to the top of the bowl and help to loosen the pudding). Decorate with a sprig of holly. Serve with brandy or rum butter, whipped cream or freshly made custard.

Additional notes

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