Sylvia’s Christmas Pudding

This dish requires a pudding steamer, an item you can find in any well-stocked kitchen store.

Ingredients:

  • 3/4 cup (175 ml) seeded raisins
  • 1/2 cup (125 ml) currants
  • 3/4 cup (175 ml) glazed cherries
  • 1/2 cup (125 ml) glazed mixed peel
  • 1/3 cup (75 ml) chopped dried apricots
  • 1/4 cup (60 ml) orange rind, coarsely grated
  • 1 1/2 cups (195 g) flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5ml) cinnamon
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 tsp (2 ml) allspice
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (113 g) softened butter
  • 1 cup (220 g) brown sugar
  • 1 egg, beaten
  • 1 cup (250 ml) carrot, peeled and grated
  • 1 cup (250 ml) apples, peeled and grated
  • 2 Tbsp (30 ml) orange juice

Directions:

  1. In bowl, toss together raisins, currants, cherries, mixed peel, apricots and orange rind.
  2. Stir together flour, baking soda, cinnamon, nutmeg, allspice and salt.
  3. Sprinkle one quarter of this over the fruit mixture and toss lightly. Set aside.
  4. In another large bowl, beat butter and sugar until creamed. Stir in half of the remaining flour. Stir in carrots, apples and orange juice; then the remaining flour. Stir in fruit mixture only until combined.
  5. Grease a 6-cup (1.5-L) pudding steamer and line the bottom of it. Spoon batter in evenly.  Cover steamer and immerse in a large saucepan half full of boiling water. Cover the saucepan.
  6. Simmer over medium-low heat, adding water as needed for about 2 hours or until a toothpick comes out clean.
  7. Remove from heat and let stand for about 15 minutes before turning onto cake cooler. Serve hot with hot vanilla sauce.
This recipe was featured in the article Ultimate bake swap recipes.

Recipe courtesy of Sylvia Prince

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