Christmas pudding recipe

Christmas pudding recipe

Christmas pudding recipe

Really beautiful plum pudding, easy to make.

Ingredients of Christmas pudding recipe

Melted butter, to grease

100g sultanas

100g raisins

100g dried pitted dates, chopped

100g dried whole dessert figs, chopped

50g dried apricots, chopped

50g glace cherries, chopped

50g mixed glace fruits (such as pineapple), chopped

125ml (1/2 cup) brandy

125g butter, softened

155g (3/4 cup, firmly packed) brown sugar

60ml (1/4 cup) golden syrup

2 eggs

125g good quality dark cooking chocolate, melted

160g (1/2 cup) canned pie apple

75g (1/2 cup) plain flour, sifted

55g (3/4 cup) fresh breadcrumbs (made from day-old bread)

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp allspice

2 tbs brandy, extra, to serve

Description of Christmas pudding recipe

Brush a 1L (4-cup) capacity heatproof, microwave-safe pudding basin with melted butter to lightly grease.

Combine the sultanas, raisins, dates, figs, apricots, cherries and glace fruit in a glass or ceramic bowl. Place brandy in a heatproof, microwave-safe jug. Cover with plastic wrap and heat on High/800watts/100% for 1-2 minutes or until hot. Pour brandy over fruit mixture and stir to combine. Cover with plastic wrap and set aside, stirring occasionally, for 30 minutes to macerate.

Use an electric beater to beat the butter, sugar and golden syrup in a large bowl until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and fruit mixture, and stir until well combined. Add the apple, flour, breadcrumbs, cinnamon, nutmeg and allspice, and stir until well combined.

Spoon the mixture into the prepared basin. Cover with 2 layers of baking paper. Tie unwaxed white kitchen string under the rim of the basin to secure. Cook on Defrost/350watts/30% for 20-30 minutes or until a skewer inserted into the centre of the pudding comes out clean. Drizzle with extra brandy and set aside for 15 minutes. Turn pudding onto a plate and cut into slices to serve.

Notes & tips for Christmas pudding recipe

Allow 30 minutes mascerating time.

You can make this pudding up to 1 month ahead. Wrap in plastic wrap and store in an airtight container in the fridge. Remove from the fridge 4 hours before serving to bring to room temperature.

Reheating guide - For the whole pudding: Line a heatproof, microwave-safe plate with non-stick baking paper. Turn the pudding onto the plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer (2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 15-20 minutes or until the pudding feels warm (it will get hotter on standing). For a single serve: Place on a heatproof, microwave-safe plate and cover with plastic wrap. Place on a microwave-safe rack or upturned saucer (about 2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 2-3 minutes or until warm. Set aside for 30 seconds to stand. Uncover and serve.

Christmas pudding recipe

Preparation Time 20 minutes/Cooking Time 30 minutes/serves 8

Source - taste.com.au