Step 1
The day before making the pudding, put the currants, sultanas, raisins and rum or brandy into a large mixing bowl, stirring well. Cover and leave to soak in a cool place, stirring once or twice.

Step 2
Next day, grease either 1 x 1.25 litre (2 pint) or 2 x 600ml (1 pint) pudding bowls with a little Trex.

Step 3
Stir the cherries, almonds, grated carrot, orange zest and juice, mixed spice and breadcrumbs into the fruit mixture.

Step 4
Beat the Trex and sugar together until light in texture and paler in colour. Gradually beat in the eggs. Sift in the flour, salt and spice and fold it in with a large metal spoon. Add this to the fruit mixture, stirring it in thoroughly.

Step 5
Transfer the mixture to the prepared bowls, pressing it down firmly. Cover the bowls securely with greased greaseproof paper, tie on with string, then cover tightly with pieces of foil. Steam the puddings for 4-5 hours, taking care that the steamer does not boil dry — top up with boiling water as necessary. (The longer the cooking time, the darker the puddings).

Step 6
Cool the puddings, remove the foil and re-cover with fresh pieces. Store in a cool, dry place. To reheat, steam for 2 hours. Serve with brandy butter, rum sauce or fresh cream.

Boozy Christmas Pudding

Boozy Christmas Pudding

Make this easy rum-flavoured Christmas pudding in early December, to give it time to mature.

8

Serves: 8

300
MINS

Bake Time: 300 mins

Suitable for vegetarians

INGREDIENTS

150g6oz Currants
150g6oz Sultanas
150g6oz Raisins
150ml¼ pint Dark rum or brandy
100g4oz Glace cherries, halved
25g1oz Blanched almonds, chopped
11 Large carrot, finely grated
Finely grated zest and juice of 1 medium orange
1 tsp1 tsp Ground mixed spice
125g5oz Fresh white breadcrumbs
100g4oz Trex, plus extra for greasing
100g4oz Dark muscovado sugar
22 Large eggs, lightly beaten
50g2oz Self-raising flour
¼ tsp¼ tsp Salt

METHOD

Step 1
The day before making the pudding, put the currants, sultanas, raisins and rum or brandy into a large mixing bowl, stirring well. Cover and leave to soak in a cool place, stirring once or twice.

Step 2
Next day, grease either 1 x 1.25 litre (2 pint) or 2 x 600ml (1 pint) pudding bowls with a little Trex.

Step 3
Stir the cherries, almonds, grated carrot, orange zest and juice, mixed spice and breadcrumbs into the fruit mixture.

Step 4
Beat the Trex and sugar together until light in texture and paler in colour. Gradually beat in the eggs. Sift in the flour, salt and spice and fold it in with a large metal spoon. Add this to the fruit mixture, stirring it in thoroughly.

Step 5
Transfer the mixture to the prepared bowls, pressing it down firmly. Cover the bowls securely with greased greaseproof paper, tie on with string, then cover tightly with pieces of foil. Steam the puddings for 4-5 hours, taking care that the steamer does not boil dry — top up with boiling water as necessary. (The longer the cooking time, the darker the puddings).

Step 6
Cool the puddings, remove the foil and re-cover with fresh pieces. Store in a cool, dry place. To reheat, steam for 2 hours. Serve with brandy butter, rum sauce or fresh cream.

BAKE MODE

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