Sunday, January 2, 2011
In our house one of the things we always have no matter how hot it is is Christmas Pudding and Custard. I am assured by my darling husband that I make a spectacular Christmas pudding. He was raised with a traditional family and the Christmas Pudding was a big deal so high praise indeed.
The fruit and nut types change without notice but the pudding basics stay the same. This year I didn't use pineapple I used dried plums (yes prunes, my husband hates prunes but he never notices the dried plums).
Aussie Christmas Pudding
This pudding should be cooked no more than 2 weeks before Christmas then placed in an airtight container in the refrigerator. May also be frozen for 1 month.
100 grams sultanas
100 grams currants
100 grams dried apricots
50 grams dried apple
100 grams dried pineapple
50 grams dates
(Total of 500 grams dried fruit of any choice or commercial mixed fruit can be used.)
½ cup brown sugar
¼ cup orange juice
¼ cup rum (Alcohol of choice can be used i.e brandy or grand marnier)
125 grams butter (or that yellow poison margarine)
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
1 cup plain flour (Gluten free flour is fine, also almond or coconut flour)
1 teaspoon baking powder
2 cups fresh cake crumbs (Or fresh bread crumbs)
1 green apple peeled, cored and grated.
2 eggs - beaten
Grated peel of 1 orange
1 cup macadamias –chopped
½ cup ground macadamias
Grease and flour a 2 litre pudding bowl or stainless steel bowl.
Chop fruit into pieces the size of the sultanas. Place all fruit in a large saucepan with sugar, juice and brandy.
Heat to a simmer, heat and stir well for ten minutes. Remove from heat.
Chop butter into pieces and mix into hot fruit. Add spices and vanilla and mix well. Put a lid on the pot and leave to cool.
Add all other ingredients to fruit mixture and mix well. Place into greased and floured basin. Cover with lid or with circle of bake paper and three layers of foil. If you are using the paper/foil cut a piece of string long enough to go around the basin three times. Tie tightly and knot.
Fill a large pot with boiling water. I use my large pasta pot with the insert in place. Carefully place the pudding in the boiling water cover with a lid and boil. Water should be 2/3 to ¾ up the basin. Replenish boiling water as necessary. Pudding should be boiled for 4 hours.
The pudding can also be cooked in a slow cooker. Place the basin in the slow cooker add 1 litre of boiling water. Put the lid on and put the cooker on high and cook for 6 hours. Replenish water as required.
After time take the lid or foil off the basin let it stand until cool. Cover and refrigerate or freeze.
On day of service recover tightly with foil and steam for two hours or put it in the slow cooker with 1 litre of boiling water for 2 hours.
This pudding doesn’t really need this unless you want it hot.
Turn out onto serving plate and serve with custard and cream.