Sherry-Soaked Christ­mas Pud­ding

Woman's Weekly (UK) - - Cookery -

Serves 8

✱ 150g (5oz) each of cur­rants, raisins, sul­tanas and prunes

✱ 300ml (½pt) Pe­dro Ximénez sherry

✱ 4tbsp gin­ger wine

✱ Finely grated zest and juice of 1 or­ange

✱ 90g (3oz) mo­lasses sugar

✱ 45g (1½oz) self-rais­ing flour

✱ 2tsp ground mixed spice

✱ 125g (4oz) veg­etable suet

✱ 30g (1oz) blanched al­monds, chopped

✱ 90g (3oz) white bread­crumbs

✱ 90g (3oz) car­rots, grated

✱ 2 eggs

✱ 1.25ltr (2pt) pud­ding basin

✱ Bak­ing parch­ment

✱ Foil

✱ String

Put the dried fruits in a pan


and pour in the sherry and gin­ger wine. Add the or­ange zest and juice. Cover and cook over a medium heat un­til the fruits are warm and have soaked up some of the liq­uid.

Pour the dried fruits and


liq­uid into an air­tight con­tainer and leave overnight to mac­er­ate. The fol­low­ing day, pour half of the dried fruit and liq­uid into a food pro­ces­sor and blend un­til smooth. Crum­ble the mo­lasses sugar into a large bowl, break­ing up any lumps with your fingers. Sieve in the flour and mixed spice. Then stir in the suet and al­monds.

Add the blended fruits along 3

with the whole fruits and liq­uid. Stir in the bread­crumbs and grated car­rot then, fi­nally, the eggs. Mix ev­ery­thing to­gether well.

Spoon the pud­ding mix­ture 4

into the basin. Cover with a dou­ble sheet of bak­ing parch­ment and foil, pleated in the mid­dle, and se­cure with string.

Cook in a steamer for 6


hours, check­ing the pan and top­ping up with boil­ing wa­ter ev­ery 30 mins or as needed.

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