MUM'S CHRISTMAS PUDDING
Good Food reader Christine Ford shares her late mum's Christmas pudding recipe - the ideal last-minute option as it doesn't need to mature to taste really good
Provided by Good Food team
Categories Dessert
Time 3h40m
Yield Makes 1 x 2l/3.5 pint and 1 x 1l/1.75 pint pudding
Number Of Ingredients 15
Steps:
- Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.
- The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.
- Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.
Nutrition Facts : Calories 429 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.26 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
