Christmas Pudding and Orange Liqueur Cream

Name: Christmas Pudding and Orange Liqueur Cream
Total time: 5 h 25 min
Yield: 1
Ingredients: 1 cup Golden raisins; 1 cup Currants; 0.75 cup Prune; 0.125 cup Rum; 1 Apple; 0.667 cup candied Lemon peel; 0.667 cup candied Orange peel; 0.25 cup butter; 1.5 cups breadcrumbs; 0.75 cup flour; 0.5 cup ground Hazelnuts; 0.25 cup brown sugar; 3 eggs; 1 Tbsp black Treacle; 0.25 tsp ground cloves; 0.5 tsp cinnamon; Rum (or brandy); 0.375 cup Orange juice; 1 Tbsp sugar; 1 Tbsp Orange liqueur; 1 cup cream

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 5 h. 25 min.

Ready in

Ingredients

for

x 1.2 litre pudding basin

Ingredients: 1 cup Golden raisins; 1 cup Currants; ¾ cup Prune; ⅛ cup Rum; 1 Apple; ⅔ cup candied Lemon peel; ⅔ cup candied Orange peel; ¼ cup butter; 1 ½ cups breadcrumbs; ¾ cup flour; ½ cup ground Hazelnuts; ¼ cup brown sugar; 3 eggs; 1 Tbsp black Treacle; ¼ tsp ground cloves; ½ tsp cinnamon; Rum (or brandy)

For the orange cream: ⅜ cup Orange juice; 1 Tbsp sugar; 1 Tbsp Orange liqueur; 1 cup cream

How healthy are the main ingredients?

Currant raisins Orange juice sugar Apple egg

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Preparation steps

Preheat the oven to 150°C.

Scald the sultanas and currants and drain in a sieve. Finely chop the prunes and mix with the sultanas, currants and rum. Peel, quarter, core and finely grate the apple. Add to the rum-soaked fruit with the finely chopped candied peel. Add the soft butter, breadcrumbs, flour, nuts, sugar, eggs, black treacle, cloves and cinnamon and stir well. Turn into a buttered pudding basin, cover with a lid or with a piece of pleated greaseproof paper and a piece of pleated aluminium foil and tie with string. Place on a rack (to ensure even cooking) in a tray or dish of boiling water and oven steam for 4 - 5 hours. Leave to cool, then rewrap in clean greaseproof paper and foil and store in a cool place until required. Before serving, steam for 2 hours and serve hot. Flambé with rum or brandy, if you wish.

For the orange cream, mix the orange juice with the sugar and boil until reduced to about a quarter of the original volume. Leave to cool and stir in the liqueur. Whip the cream until stiff and fold in. Serve with the Christmas pudding.