Christmas Pudding

  • 75g currant
  • 75g sultanas
  • 75g raisins
  • 4 tbsp brandy, rum or beer
  • 75g glace cherries, halved
  • 75g rice flour
  • 1 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 50g fresh breadcrumbs
  • 50g muscovado or caster sugar
  • 2 tsp gravy browning
  • zest of 1/2 lemon
  • zest of 1/2 orange
  • 100g grated apple
  • 100g grated carrot
  • 1 tbsp lemon juice
  • 2 tbsp ground flaxseed meal mixed with 6 tbsp water
  • 4 tbsp rice milk
  • 2 tbsp molasses or black treacle
  1. Soak the dried fruit in the rum, brandy or beer and leave overnight
  2. When ready to make the pudding, shake the cherries gently in the flour and then add the spices, breadcrumbs, sugar and gravy browning.  20141123_151640[1]
  3. Mix in the lemon and orange zest, grated apple and carrot and the lemon juice.
  4. Add the soaked fruit. 20141123_152341[1]
  5. Beat the flaxseed meal with the milk and syrup and then slowly add to the mixture, stirring well.  Mix this with the rest of the ingredients and stir thoroughly.  20141123_154214[1]
  6. Place in a 2 pint ovenproof basin.
  7. If steaming, cover the basin with foil or a pudding cloth and then steam gently for 3 hours.
  8. After cooking, allow to cool and then wrap it in foil and leave in a cool, dry place until Christmas.
  9. To serve, pierce the pudding in several places, pour on some more rum or brandy and steam for 1-2 hours.

One thought on “Christmas Pudding

  1. Pingback: Stir-up Sunday | 7 years to diagnosis

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