Christmas Recipes > Christmas Pudding Deluxe
3/4 cup (6oz) butter, plus extra for greasing
2 oranges
6 tablespoons golden caster/superfine sugar
3 large eggs
1 1/2 cups (6oz) self raising flour
1 teaspoon ground cinnamon
3 tablespoons sultanas
3 tablespoons raisins
3 tablespoons chopped dates (stoned)
whole glace cherries and candied peel to taste
1 tablespoons dark rum or orange juice
custard, whipped cream, brandy butter or clotted cream to serve
(see measure conversions for more information)
- Butter a 2 1/2 pint pudding basin and stick the whole almonds round the sides with a dab of butter.
- Grate the rind from the oranges using a finely meshed grater.
- Beat the butter with orange rind until soft.
- Add the sugar and whisk until pale and fluffy.
- Lightly beat the eggs and whisk in, adding a teaspoon of flour with each addition.
- Sift the flour and cinnamon into the mixture and add the fruit.
- Spoon the mixture into the bowl, being careful not to move the almonds.
- Cover with a large circle of pleated, buttered greaseproof paper and foil.
- Tie securely with string under the rim of the bowl.
- If your bowl or mould had a lid, clip this on over the greaseproof paper.
- Place in a large saucepan and fill with enough boiling water to come 2/3 of the way up the sides of the bowl.
- Cover the saucepan with a lid and simmer for 4 1/2 hours, or until cooked in the centre.
- Top up the pan with boiling water occasionally.
- Serve either with custard, whipped cream, clotted cream or brandy butter.
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Comment Script
How to make a deluxe Christmas pudding:
A variation on the traditional Christmas pudding. This one should hopefully turn out from the pudding basin decorated with the almonds that have been put in first.
Ingredients
10-12 whole almonds3/4 cup (6oz) butter, plus extra for greasing
2 oranges
6 tablespoons golden caster/superfine sugar
3 large eggs
1 1/2 cups (6oz) self raising flour
1 teaspoon ground cinnamon
3 tablespoons sultanas
3 tablespoons raisins
3 tablespoons chopped dates (stoned)
whole glace cherries and candied peel to taste
1 tablespoons dark rum or orange juice
custard, whipped cream, brandy butter or clotted cream to serve
(see measure conversions for more information)
Method
- Skin the almonds.- Butter a 2 1/2 pint pudding basin and stick the whole almonds round the sides with a dab of butter.
- Grate the rind from the oranges using a finely meshed grater.
- Beat the butter with orange rind until soft.
- Add the sugar and whisk until pale and fluffy.
- Lightly beat the eggs and whisk in, adding a teaspoon of flour with each addition.
- Sift the flour and cinnamon into the mixture and add the fruit.
- Spoon the mixture into the bowl, being careful not to move the almonds.
- Cover with a large circle of pleated, buttered greaseproof paper and foil.
- Tie securely with string under the rim of the bowl.
- If your bowl or mould had a lid, clip this on over the greaseproof paper.
- Place in a large saucepan and fill with enough boiling water to come 2/3 of the way up the sides of the bowl.
- Cover the saucepan with a lid and simmer for 4 1/2 hours, or until cooked in the centre.
- Top up the pan with boiling water occasionally.
- Serve either with custard, whipped cream, clotted cream or brandy butter.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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