Make this easy rum-flavoured Christmas pudding in early December, to give it time to mature.
Boozy Christmas Pudding
8
300
MINS
MINS
Metric
Imperial
INGREDIENTS
| 150g | Currants |
| 150g | Sultanas |
| 150g | Raisins |
| 150ml | Dark rum or brandy |
| 100g | Glace cherries, halved |
| 25g | Blanched almonds, chopped |
| 1 | Large carrot, finely grated |
| Finely grated zest and juice of 1 medium orange | |
| 1 tsp | Ground mixed spice |
| 125g | Fresh white breadcrumbs |
| 100g | Trex, plus extra for greasing |
| 100g | Dark muscovado sugar |
| 2 | Large eggs, lightly beaten |
| 50g | Self-raising flour |
| ¼ tsp | Salt |
Method
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.
Next day, grease either 1 x 1.25 litre (2 pint) or 2 x 600ml (1 pint) pudding bowls with a little Trex.
Stir the cherries, almonds, grated carrot, orange zest and juice, mixed spice and breadcrumbs into the fruit mixture.
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.
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).
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.
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