Christmas Pudding

With only 10 days until Christmas, I just had to share my favourite Christmas Recipe.

It’s hard for me to find a year where I haven’t enjoyed this Christmas classic. And I cannot wait to gobble this up again when we go home for Christmas.

May you have a wonderful Christmas season and enjoy the fellowship with your family and friends.

Christmas Pudding

Ingredients:
450g raisins
450g currants
450g sultanas
250g peel
250g almonds, sliced
250g glace cherries
1 ½ cups sherry
450g flour
450g butter
450g brown sugar
1 teaspoon nutmeg
3 teaspoons mixed spice
300g breadcrumbs
5 eggs
2 tablespoons golden syrup
1 cup milk
1 teaspoon bi-carb soda

Sauce:
55g butter
55g flour
¾ cup milk
55g sugar
2 tablespoons rum

Combine all the dried fruit, peel, almonds and cherries in a bowl. Soak in sherry overnight – stir occasionally to increase absorption. Mix butter and flour together, add sugar, spice and breadcrumbs. Once mixed well, add eggs, syrup, milk and bi-carb soda. Lastly add fruit and mix well. Place mixture into greased pudding steamers. Boil in saucepan for 3-4 hours for a large pudding or 2-3 hours for a small pudding – be sure to check on water levels. If you do not have a pudding steamer, place mixture in a greased round ceramic bowl. Cover top with tin foil and use cooking string/elastic bands to seal so that the water doesn’t get in bowl.

Serve with custard and ice cream, or my new favourite – a wonderful white rum sauce. Melt butter in saucepan, add flour to make a thick paste. Lower the heat and cook for 1 minute (be careful not to burn). Using a whisk, slowly add the milk until the paste becomes a sauce (this will take about 5 minutes). Add the sugar and whisk until dissolved. Cook for 2 more minutes. Add the Rum just before serving.

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