Aunty Reta’s steamed Christmas pudding with brandy custard
SERVES 8-10 PREP AND COOK TIME 7 HOURS
1 cup (180g) candied citrus peel or mixed peel
⅔ cup (110g) currants
⅔ cup (110g) seedless raisins
⅔ cup (110g) sultanas
⅔ cup (160ml) tawny (Australian port) ½ cup (75g) unbleached plain flour, plus extra for calico
¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger
¼ teaspoon ground mace
½ teaspoon salt
110g unsalted butter, chilled
1½ cups (110g) fresh breadcrumbs ½ cup (40g) flaked almonds, toasted 1 free-range egg
1 Chop the citrus peel (or mixed peel) and combine with the dried fruit and tawny in a large, non-reactive bowl; mix thoroughly. Cover with plastic wrap and leave at room temperature for 24 hours, stirring several times.
2 Sift the flour, spices and salt into a large bowl, then grate in the butter coarsely. Stir in the breadcrumbs and almonds, then add the fruit mixture. Whisk the egg until light and frothy, and stir through the pudding mixture until well combined.
3 Dampen a 40cm square of calico with a little water; lightly dust with a little bit of flour. Spoon the pudding mixture into the middle. Gather up the cloth and tie it securely with string at the top of the pudding. Steam the pudding in a large double steamer or boil in a large saucepan for 6 hours, replenishing the water every 30 minutes or as necessary. Suspend the boiled pudding in a cool, dark place (see Maggie’s tips).
4 To serve, steam the pudding in its cloth in the top of a steamer or double saucepan for 1 hour or until heated through. Serve with Brandy Custard (see recipe, below).