White Christmas Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
8
- 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 tsps Mixed spice
- 4 Tbsps Brandy (or rum)
- For the coating
- 1 ¾ cups white Sugar paste
- powdered sugar
- 4 Tbsps Brandy (or rum)
- To decorate
- 2 cups powdered sugar
- 1 Tbsp hot water
- edible, silver Bauble
Preparation steps
1.
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
2.
Mix together all the ingredients in a large mixing bowl.
3.
Spoon the mixture into the basins. Cover the with the pleated foil and scrunch around the edges to completely seal.
4.
Put into a roasting tin and pour in enough hot water to come almost halfway up the basins.
5.
Cook for 1 hour. Set aside to cool completely.
6.
Roll out the sugarpaste on a surface dusted with icing sugar.
7.
Cut out 8 rounds, larger than the puddings.
8.
Invert the puddings and brush with the brandy or rum.
9.
Place the sugarpaste rounds over the cakes, smoothing the surface and joining underneath.
10.
For the icing: sift the icing sugar into a bowl and beat in just enough water to make a smooth thick icing.
11.
Spoon into a piping bag and pipe snowflakes on top of the cakes.
12.
Decorate with silver baubles.
