Cranberry Topped Christmas Puddings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
ready in 4 h.
Ready in
Ingredients
for
6
- Ingredients
- 9 cups white breadcrumbs
- 1 tsp Ginger powder
- 1 tsp Mixed spice
- 1 tsp salt
- 1 ¾ cups shredded beef fat
- 1 cup light brown sugar
- 1.333 cups chopped candied citrus peel
- ¾ cup Currants
- ¾ cup Golden raisins
- 2 cups raisins
- ½ cup grated carrots
- 3 Tbsps Brandy
- 2 Tbsps milk
- ½ cup light corn syrup
- For the frosted cranberries
- 24 Cranberry
- 1 large egg white (beaten)
- 1 ½ Tbsps superfine caster sugar
- To serve
- Vanilla sauce (or custard)
Preparation steps
1.
Butter 6 x 250ml|1 cup pudding moulds
2.
Mix together the breadcrumbs, spices, salt, suet and sugar in a mixing bowl.
3.
Add the mixed peel, dried fruits and carrots.
4.
Combine the brandy, milk and syrup and stir thoroughly into the dry ingredients. Leave to stand for at least 1 hour, then spoon into the pudding moulds, leaving room for the pudding to rise and smooth the tops.
5.
Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and place in a large pan and pour in boiling water to come halfway up the moulds.
6.
Cover and cook for 2 1/2 hours, topping up with boiling water as needed. Cool completely, then wrap in fresh greaseproof paper and foil.
7.
Store in a cool, dark place until needed. The puddings will keep for 3 months. To reheat: steam the puddings for 40 minutes.
8.
For the frosted cranberries: dip each cranberry into the beaten egg white and then roll in caster sugar to give a generous coating. Leave the berries spread out on non-stick baking paper to dry and become crisp.
9.
Place the puddings in warm serving bowls and top with cranberries. Serve with sweet white sauce or custard.
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