What’s Cooking?… Last Minute Christmas Pudding
Hello Everyone! Well, if you are like me, and you didn’t manage to get your Christmas Pudding made five or six months ago, I’ve got good news. It’s not too late!
Here is a pudding recipe which can be made in the last couple of weeks leading up to Christmas. I’ve even made it on Christmas Eve and it was still delicious on Christmas Day!
This is an easy recipe and not expensive to make. It’s well worth while.
Put the first 10 ingredients in a large mixing bowl. Mix to distribute. Add the butter, waters and beaten egg. Mix to combine.
Cover with one of your new Waxed Cotton Reusable Food Wraps or a plate and leave to stand overnight.
The next day, decant the mixture into a greased and lined large pudding basin.
Use a second piece of baking paper and alfoil to make a pleated lid for the pudding. Tie a firm string around the basin and use some extra string to make a handle.
Plunge into a large saucepan of rapidly boiling water, the water should come about half way up the sides of the pudding basin. Boil for about four hours. Check the water level regularly and top up.
Allow to cool in the pot. Store in a cool dry place until Christmas Day. On the day steam for a further hour. Turn out onto a plate and serve with your favourite Brandy Custard, pink sauce, cream or ice cream.
For more Christmas inspiration click on these posts.