Christmas Plum Pudding Recipe
Make sure that you have the right recipe when it comes to your Christmas Finance!
Ingredients
Good dash of savings or cash, combined with a sprinkling of credit card – not too much or you will ruin the flavour of the Christmas cheer!
Keep within your budget, remember it’s about the thought not the size or value of your gift.
If you feel you can’t stick to this recipe, give Mcorp Money a call and we’ll see what Santa can do for you to make your Christmas more enjoyable to ensure you are left with a great taste in your mouth and not the ugly sour taste of debt.
Now, if you have been good, try the following recipe and enjoy!
Ingredients (serves 12)
1 x 375g pkt raisins, coarsely chopped
1 x 300g pkt currants
150g sultanas
1 x 170g pkt craisins (dried cranberries)
250ml (1 cup) rum
Melted butter, to grease
250g butter, at room temperature
200g (1 cup) firmly-packed brown sugar
4 eggs
175g (2 1/2 cups) fresh breadcrumbs
75g (1/2 cup) self-raising flour
75g (1/2 cup) plain flour
1 tsp mixed spice
1 tsp ground cinnamon
Warmed custard, to serve
Method
Combine raisins, currants, sultanas, craisins and rum in a bowl. Set aside for 6 hours to macerate (almost sounds like a swear word!).
Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in breadcrumbs, combined flours, mixed spice and cinnamon. Add the raisin mixture and stir until combined. Spoon into basin.
Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin (You will need to possibly consult an engineer for this!).
Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat, adding boiling water when necessary, for 4 hours or until a skewer inserted in the centre of the pudding comes out clean.
Remove basin from pan. Set aside for 5 minutes. Pour over custard to serve.
Notes & tips
Prep: 20 mins (+ 6 hours macerating & 5 mins standing time)
You can make this recipe up to 2 months ahead (Well, I guess I should have given you this recipe a few months ago!). Cover the pudding in the basin with plastic wrap and foil. Store in fridge.
To reheat the pudding: Remove the plastic wrap and foil from the pudding. Repeat step 5. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with water and bring to a simmer over low heat. Lower the pudding basin into the saucepan. Simmer, covered, over medium-low heat for 1 hour or until the pudding is heated through. Remove basin from the pan and serve.
MERRY CHRISTMAS!!
Posted: Thursday, 17th December 2009 at 11:51 am
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