Rated 0 out of 5 based on 0 votes
- 250 g raisins
- 250 g sultanas
- 250 g currents
- 1 cup sweet sherry
- 250 g butter
- 250 g dark brown sugar
- 250 g plain flour
- 4 x eggs
- 2 x egg yolks
- 1 x milk
- 50 g all spice
- 1/2 x nutmeg grated
- 2 Tbls white sugar
- 1 tspn vanilla essence
- 1/2 tspn corn flour
Boiled Christmas Pudding
Soak the fruit, sherry and spices overnight in a sealed container.
Boil the Christmas cloth in enough water to cover for 20 minutes. Preheat a large pot of water, about 3/4 full. This will be for the pudding.
Cream the butter and the dark brown sugar, add eggs one at a time and beat. Add the flour, sifted and beat until it forms a thick batter. Mix in the fruit mixture and ensure all the fruit is covered by the batter.
Rinse the boiled pudding cloth with cold water and squeeze out as much water as possible. Flour a large round circle in the middle of the pudding cloth and place the mixture, forming a ball. Tie the cloth tightly as close to the mixture as possible.
Boil rapidly, completely submerged with the lid on for about 4 hours. Keep topping up the water with boiled water when necessary.
Hang the pudding in its cloth in a cool place until ready to use, this could be up to 3 months. Boil again for 1 hour before use.
Alternatively, remove the pudding from the cloth when it has slightly cooled. Try to keep the floury layer on the outside as this will form a skin. Wrap in cling wrap or freeze until ready to use.
Bring the milk just to the boil in a small, heavy based saucepan.
Mix the two egg yolks with sugar, corn flour and vanilla.
Mix in the just boiled milk with the egg mixture then strain back in to the saucepan. Bring back to the boil until thickened. Do not over boil as the custard will split.