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Christmas pudding is a better taste and colour when you have soaked dried fruits in liquids (liquor) for a few days.

 

Make batter mixture 2.750 kg.

Step 1

150 g G/F  glace cherries
100 g dried  cranberries or currants
100 g  dried sultana 
100 g  dried raisins
100 g  dried prunes
100 g dried pears
75 g mixed peel
100 ml cognac (brandy)
200 ml port  wine
150 ml grand marnier or cointreau   
100 ml kirsch or amaretto
1 tsp level ground cinnamon
1/2 tsp level ground cardamom
1/2 tsp level ground nutmeg 
1/2 tsp level ground clove
1/4 tsp level ground ginger
 
Place cherries and prunes into TM bowl and chop for 2 seconds / speed 7. Set aside.
Place pears into TM bowl and chop for 10 seconds / speed 7.
Place all above ingredients including the chopped fruits into shallow bowl (non metal bowl). Gently mix until all combined. Cover with clean wrap and keep for at least 24 hours.
 
Step 2.
300 g dark brown sugar
300 g green apple with skin, cored, cut into quarters   
150 g ginger marmalade           
100 g finally chopped almond or cashew or your choice of nuts
60 ml treacle I used Sri Lankan low-GI treacle syrup

Place cashew nuts into TM bowl and chop for 2 seconds / speed 7. Add the above soaked fruit mixture.
 
Place apple into TM bowl and chop for 5 seconds / speed 6. Add to the above soaked fruit mixture.
 
Add marmalade and treacle to above mixture. Gently give a good stir, then cover with clean wrap set aside for at least few hours. I keep  24 hours to 5 days well marinaded which  developed  the flavour.
 
Step 3.
200 g gluten free self-raising flour
150 g almond meal
200 g unsalted butter, chopped
4 free range eggs ( 60 g to 65 g weight with shell)
 
Place almond meal and g/f self-raising flour into TM bowl. Mix for 5 seconds / speed 5. Set aside.
Place butter into TM bowl and melt for 50°c / 40 seconds / speed 4.
Add eggs and beat for 15 seconds / speed 5.
Using wooden spoon or spatula fold the egg mixture into fruit mixture.
Add flour mixture into fruit mixture and fold until well combined.
Spoon the mixture into prepared dariole or silicon moulds. also you can use 500 g to 500 g capacity heat proof bowl metal or non metal. See the pictures below.
 
 
 
Cover with baking paper then the foil. Add 2 litres water into TM bowl. 
Place prepared batter onto varoma tray and cover, steam for varoma position / speed 3 / 45 minutes to 55 minutes.

*Cooking times will change depending on the capacity of pudding pan or mould.

Remove pudding from moulds or basin onto plate, brush with more brandy.
Serve with brandy custard or sweet hard sauce with mixed berries.
 
Hints and Tips;
Replace dark brown sugar with raw sugar or repadura sugar.
 
Replace treacle (I used Sri Lankan low-GI treacle syrup) with pure maple, coconut syrup or golden syrup.
 
From time to time brush with more brandy. Then keep in airtight  container for up to 9 months. (I keep 12 months) in a cool dark place.
 
When you are ready to serve, steam small one again at least 30 minutes. Large pudding steamed for at least  1 to 2 hours.
  
 
 

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