Christmas Pudding and Orange Liqueur Cream
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 25 min.
Ready in
Ingredients
for
- 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
Preparation steps
1.
Preheat the oven to 150°C.
2.
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.
3.
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
