GRANNY COOK'S CHRISTMAS PUD
If you prefer a lighter, fruity Christmas pudding, share Sarah Cook's family recipe, which makes three sizes of pud
Provided by Sarah Cook
Categories Dessert
Time 4h10m
Yield Makes 1 large, 1 medium and 1 small pud
Number Of Ingredients 13
Steps:
- Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
- Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
- To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.
Nutrition Facts : Calories 307 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
