Difference between revisions of "Gram's Christmas Plum Pudding"
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== Ingredients == |
== Ingredients == |
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* Brandy for soaking |
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* 2 cups fruit |
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* 4 cups dried fruit (e.g., sultanas, raisins, currants, cherries, figs) |
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* 2 cups plain flour |
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* 3 cups plain flour (good with 50/50 mix of wholemeal and white) |
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* ½ cup sugar |
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* 2 cups white, hand-rubbed bread crumbs |
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* 2 cups bread crumbs |
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* 1 cup vegetable shortening |
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* 4 teaspoons mixed spices |
* 4 teaspoons mixed spices |
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* 4 teaspoons cinnamon |
* 4 teaspoons cinnamon |
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== Method == |
== Method == |
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This pudding is cooked in a pudding steamer. If you don't have a pudding steamer you can use a different bowl with foil or grease-proof paper for a lid, tying the lid on with string. The steamer is then placed in boiling water. The water should come high up the steamer but not such that leaks into the steamer. If required, place a racking (or something else - be creative!) in the bottom of the pan so the bottom doesn't touch and burn. |
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* Mix bi carb with tea |
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* Soak fruit for a few days in brandy. |
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* Add tea |
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* Make the tea and let it cool and the pan of water to the boil. |
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* If adding water, add it boiling so pudding stays on the boil |
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* Add tea to make a moist but firm consistency. |
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* Have on low rack so pudding pan doesn’t touch bottom so it doesn’t burn |
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== Source == |
== Source == |
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Gram |
Gram/Heather |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Revision as of 03:28, 4 January 2014
Ingredients
- Brandy for soaking
- 4 cups dried fruit (e.g., sultanas, raisins, currants, cherries, figs)
- 3 cups plain flour (good with 50/50 mix of wholemeal and white)
- ½ cup sugar
- 2 cups bread crumbs
- 1 cup vegetable shortening
- 4 teaspoons mixed spices
- 4 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons bi carb soda
- 1 cup cold black tea (to give stiff firm mixture)
Method
This pudding is cooked in a pudding steamer. If you don't have a pudding steamer you can use a different bowl with foil or grease-proof paper for a lid, tying the lid on with string. The steamer is then placed in boiling water. The water should come high up the steamer but not such that leaks into the steamer. If required, place a racking (or something else - be creative!) in the bottom of the pan so the bottom doesn't touch and burn.
- Soak fruit for a few days in brandy.
- Make the tea and let it cool and the pan of water to the boil.
- Mix all ingredients except the tea in a bowl.
- Add tea to make a moist but firm consistency.
- Put into foil-lined and greased pudding steamer and cook for about 4 hours, adding water to the pan if necessary.
Source
Gram/Heather
