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Ingredientes
- 250 gm butter, (9 ounce)
- 250 gm brown sugar, (9 ounce)
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 4 x Large eggs
- 125 gm raisins, (4 1/2 ounce)
- 250 gm sultanas, (9 ounce)
- 250 gm currants, (9 ounce)
- 125 gm shredded mixed peel, (4 1/2 ounce)
- 1 sm apple, grated
- 1 med carrot, grated
- 125 gm breadcrumbs, (4 1/2 ounce)
- 60 gm silvered blanched almonds, (2 ounce)
- 100 gm self-raising flour, sifted (3 1/2 ounce)
- 100 gm plain flour, sifted (3 1/2 ounce)
- 1 tsp grnd nutmeg
- 1 tsp mixed spice
- 1/2 tsp bicarb soda
- 1/3 c. brandy a little extra flour for pudding skin
Direcciones
- In a food processor or possibly mixer, cream butter and sugar with lemon and orange rind till creamy. Add in Large eggs one at a time, mixing well after each addition.
- Pour mix into a large mixing bowl and, using a wooden spoon, fold in dry fruits, peel, apple and carrot. Incorporate breadcrumbs, almonds, and both types of flour, spices and bicarb soda that have been sifted together. Lastly fold in brandy. Leave to stand for about 30 min before cooking. Boil the piece of calico for 3 min, then rinse and boil again. Remove from water, wring out and lay flat. Sprinkle the extra flour into the centre of the calico to create a skin about 1 mm (about 1/20 in) and covering an area about 40 cm (16 in) square.
- Place pudding mix in the centre of the cloth. Close cloth around pudding mix and tie it firmly with kitchen string, leaving a 5 cm (2 in) gap at the top for expansion during cooking. Leave sufficient string to hang the pudding from when it is cooked.
- Fill a large boiler (or possibly 2) with sufficient water to cover the pudding. Bring water to the boil and lower pudding into the boiling water. Simmer for 4 hrs for 2 smaller puddings or possibly for 7 hrs for a large pudding, adding boiling water as required to keep the pudding covered.
- Remove pudding from water and hang in adry place with good air circulation for quick drying.
- On Christmas day, reheat pudding by simmering in water for 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 486 | |
| Calories from Fat 172 | 35% |
| Total Fat 19.51g | 24% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 338mg | 14% |
| Potassium 443mg | 13% |
| Total Carbs 71.87g | 19% |
| Dietary Fiber 4.5g | 15% |
| Sugars 46.25g | 31% |
| Protein 6.94g | 11% |
