Christmas Pudding Ingredients 175g/6oz Shamrock Shamrock Light Muscavado Sugar 175g/6oz Margarine 250g/8oz Shamrock Shamrock Californian Raisins 250g/8oz Shamrock Shamrock Sultanas 125g/4oz Shamrock Shamrock Cut Mixed Peel 125g/4oz Shamrock Shamrock Diced Cherries Half grated apple 25g/1oz Shamrock Shamrock Ground Almonds 3 eggs (lightly beaten) 1/2 tsp Cinnamon Pinch of salt 1/2 tsp Nutmeg 1 tsp mixed spice 75g/3oz Odlims Self Raising Flour 175g/6oz breadcrumbs 1 bottle stout (1/2 pint) Print / Save as PDF (Get Acrobat Reader) Tell a friend. Christmas Pudding Method Whisk the sugar and margarine until they are light and fluffy. Pour in the lightly beaten eggs and mix well. Stir in the flour which is seived, along with the salt, cinnamon, nutmeg and mixed spice. Then add the raisins, sultanas, candied peel, cherries, grated apple and ground almonds. Mix well. Finally, add the breadcrumbs and bottle of stout. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours. For oven steaming Preheat the oven to 150°C/300°F/Gas 2. Put two long strips of tin foil crosswise on work top. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1" of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping. Steam for 5 hours. There is no need to top up with water during cooking. Search for Recipes
Posted on: Thu, 05 Sep 2013 12:04:23 +0000
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