Christmas Pudding and Orange Liqueur Cream
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 25 min.
Ready in
Ingredients
for
1
- 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.
