Christmas pudding

Name: Christmas pudding
Cuisine: Australian
Ingredients: ½ teaspoon mixed spice; ½ teaspoon cinnamon; juice of ¼ lemon; 125 g plain flour; 4 tablespoons brandy (or grappa); 4 tablespoons sugar; ½ teaspoon nutmeg; 3 eggs, lightly beaten; 3 tablespoons dark rum; zest of 3 oranges; 125 g white breadcrumbs; 1 tablespoon molasses; 125g beef suet; butcher’s twine; extra flour; muslin doth; zest of ½ lemon; ½ Granny Smith apple, grated; 250 g apricots (Australian); 250 g prunes; 2 cups white wine; juice of 1 orange; 20 ml Cognac; ½ small bottle Cooper’s Stout; ½ large carrot, grated; 200 g seedless raisins; 200 g sultanas; 70 g candied peel; 60 g glace cherries; 60 g glace ginger

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

Hardy Jeche is a master pâtissier at the Regency Hotel School and when I was working out my Christmas menu for 19941 asked if he had a recipe for a really stunning Christmas pudding. It turned out so well that I have included it here for all those who still enjoy a little British tradition at Christmas. You could macerate the fruits in grappa instead of brandy for a different taste experience. The mixture is divided in this recipe to create 20 small puddings, but, Liz has successfully made

Ingredients

Oceania
Australia
Dessert
Christmas

Ingredients

Method