Traditional Christmas Pudding
Super simple to make and delicious!
YOU WILL NEED:
- 500g SUNBEAM Gourmet Mixed Fruit
- 375g SUNBEAM Raisins
- 200g SUNBEAM Currants
- 200g ANGAS PARK Fruit Medley
- 375g ANGAS PARK Apricots – chopped
- 225g cranberry sauce
- 1 cup brandy
- 1 tsp nutmeg
- 2 tsp mixed spice
- 1 tblsp cinnamon, ground
- 4 eggs, lightly beaten
- 250g butter – melted and cooled
- 1 cup dark brown sugar, firmly packed
- ½ cup Self Raising flour
METHOD:
STEP 1.
Combine fruit, cranberry sauce, brand and spiced in a large bowl, cover and leave to stand overnight.
STEP 2.
Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
STEP 3.
Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
STEP 4.
Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
STEP 5.
Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
STEP 6.
Remove from water and store well wrapped until Christmas.
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This delicious desert was brought to you by SUNBEAM