White Christmas Pudding
1 hr 30 min.
- For the puddings
- 1 unwaxed Orange (finely grated zest)
- ¾ cup grated carrots
- ¼ cup Molasses
- 4 cups breadcrumbs
- 1.333 cups all-purpose flour
- 2 cups shredded beef fat
- 2 large eggs (lightly beaten)
- ⅞ cup dark beer
- 1 ½ cups light brown sugar (heaped)
- 1 ⅜ cups raisins (mixed)
- 1 ⅜ cups Currants (mixed)
- 4 teaspoons Mixed spice
- 4 tablespoons Brandy (or rum)
For the puddings: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 individual pudding basins and line the bases with non-stick baking paper. Grease 8 large squares of foil, large enough to cover the basins. Make a small pleat down the centre of each
Mix together all the ingredients in a large mixing bowl.
Spoon the mixture into the basins. Cover the with the pleated foil and scrunch around the edges to completely seal.
Put into a roasting tin and pour in enough hot water to come almost halfway up the basins.
Cook for 1 hour. Set aside to cool completely.
Roll out the sugarpaste on a surface dusted with icing sugar.
Cut out 8 rounds, larger than the puddings.
Invert the puddings and brush with the brandy or rum.
Place the sugarpaste rounds over the cakes, smoothing the surface and joining underneath.
For the icing: sift the icing sugar into a bowl and beat in just enough water to make a smooth thick icing.
Spoon into a piping bag and pipe snowflakes on top of the cakes.
Decorate with silver baubles.