Traditional Christmas Pudding

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Traditional Christmas Pudding
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Difficulty:
easy
Difficulty
Preparation:
6 h. 25 min.
Preparation
Calories:
609
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie609 kcal(29 %)
Protein8.7 g(9 %)
Fat19.26 g(17 %)
Carbohydrates95.52 g(64 %)
Sugar added18.48 g(74 %)
Roughage3.68 g(12 %)
Vitamin A189.02 mg(23,628 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.44 mg(20 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.35 mg(36 %)
Vitamin B₆0.09 mg(6 %)
Folate75.04 μg(25 %)
Pantothenic acid0.38 mg(6 %)
Biotin2.31 μg(5 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C21.79 mg(23 %)
Potassium480.17 mg(12 %)
Calcium133.6 mg(13 %)
Magnesium31.71 mg(11 %)
Iron3.61 mg(24 %)
Iodine15 μg(8 %)
Zinc0.7 mg(9 %)
Saturated fatty acids10.31 g
Cholesterol84.48 mg

Ingredients

for
8
Ingredients
1 cup all-purpose flour (scant)
1 teaspoon Mixed spice
1 teaspoon ground cinnamon
½ teaspoon grated Nutmeg
1 pinch ground cloves
2 cups fresh, white breadcrumbs
½ cup dark Muscovado sugar
cup unsalted butter
1 cup Golden raisins
½ cup Currants
½ cup raisins
½ cup dried Prune (pitted)
2 tablespoons chopped almonds
½ cup finely chopped Candied fruit
1 ¾ ounces runny honey
1 unwaxed Orange (grated zest and juice)
2 eggs (beaten)
0.333 cup dark Rum (or brandy)
To decorate
powdered sugar
Cranberry
How healthy are the main ingredients?
Curranthoneyraisinsalmondraisinscinnamon
Product recommendation
To make ahead: Cool the puddingcompletely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.

Preparation steps

1.
Grease a 1.2 litre |2 pint pudding basin.
2.
Sift the flour and spices into a mixing bowl and rub in the butter until it resembles breadcrumbs.
3.
Stir in the breadcrumbs, sugar, dried fruits, almonds and candied peel.
4.
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
5.
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. 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 the top of a steamer. Alternativley place on an inverted plate in a large pan and pour in boiling water to come halfway up the basin.
6.
Cover and cook for 6 hours, topping up with boiling water as needed.
7.
Turn out onto a serving plate and sift icing sugar over the top. Decorate with cranberries.