Make this traditional Christmas pudding in the combi-steam oven. Get ahead with your festive baking as this pudding will store well for 6 months or more in the refrigerator.
Preparation Time: 20 minutes + 24 hours refrigerating
Cooking Time: 5 hours
Serves: 10
| Ingredients | Preparation |
|
175g seedless raisins 175g sultanas 175g currants 100g mixed peel 50g slivered almonds 1 orange rind, grated 1 lemon rind, grated 50ml orange liqueur 150ml brandy 175g brown sugar 175g fresh white breadcrumbs 125g self-raising flour 2 tsp mixed spice 1 tsp ground ginger 175g butter, well chilled, grated 2 eggs, beaten |
1. In a large bowl, mix the fruit, almonds, citrus, liqueur and brandy. Cover and leave to soak overnight. 2. Mix all the dry ingredients together, add soaked fruit mixture, grated butter, add eggs and stir until well combined. 3. Grease a 1.5 litre pudding basin with butter and line the base with baking paper. Press the mixture into the basin and make a hollow with the back of the spoon in the centre. Cover with a disc of baking paper and a double sheet of foil, with a pleat in the middle, to allow for expansion. Tie securely with string. Place in oven, select Hot air 100°C + 100% humidity and cook for 5 hours. 4. Allow to cool, then store in refrigerator until ready to use. To finish 1. Remove pudding from refrigerator and reheat to Hot air 100°C + 100% humidity for 1 hour. Serve with brandy custard, cream or ice cream. Note If using a combi-steam oven with a water tank, commence cooking with a full tank of water and refill water tank as required. |
