Gordon Elliott Christmas Pudding
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Soft White Bread (crumbs)1 cup
White Sugar1.25 cup
Plain Flour1 tsp
Salt1 tsp
Nutmeg1 tsp
Cumin450 g
Shredded Suet (finely)2 cups
Sultana1.5 cups
Raisin (chopped)1 cup
Prune (chopped)1 large
Carrot (grated)4
Eggs1 cup
Milk1 cup
Orange Juice1 cup
Brandy3 tsps
Sugar1 tsp
VanillaDirections:
1
Grease 3 medium or 2 large basins
2
Mix together all dry ingredients, reserving 1/4 cup flour
3
Toss reserved flour with prepared fruit, almonds, and grated carrot
4
Mix suet through dry ingredients; add fruit and nut mixture
5
Mix egg, milk, orange and lemon rind and orange juice together
6
Mix the moist ingredients and dry ingredients together well
7
Stir in 3 silver coins
8
Place mixture in basins allowing a little room at top of basin for pudding to swell
9
Place two thicknesses of foil on top of basins and tie securely
10
If preferred puddings may be cooked in a prepared pudding cloth
11
Place puddings in boiling water in large saucepan or boiler and boil steadily for 5 hours for large pudding and 3 hours for small
12
As water boils away replace with more boiling water
13
On the day the pudding is to be served, boil for 1 hour more
14
Serve with ice cream or custard sauce
15
When serving flame with brandy
16
; Make the milk hot in double saucepan or in a jug standing in a saucepan of boiling water
17
Beat 1 egg and yolk with 2 teaspoons sugar until well mixed, pour hot milk on, stirring quickly
18
Return to saucepan or jug, stir with a wooden spoon until it thickens and coats the spoon
19
Strain at once into a cold basin, add essence when cooled, and pour into a glass dish
20
Grate a little nutmeg over the top
21
If you like, whip *egg white stiffly, add 1 teaspoon of castor sugar, and spoon in heaps on top