Skip to main content

Karoo steamed Christmas pudding

Recipe Courtesy - @Foodandhomeentertaining

INGREDIENTS
  • 475g (2½ cups) mixed dried fruit
  • 125ml (½ cup) rooibos or honeybush tea
  • 100g (½ cup) brown sugar
  • 65g butter + extra, for greasing
  • 2,5ml (½ tsp) bicarbonate of soda
  • 1 lightly beaten egg
  • 30ml (2 tbsp) brandy
  • 60g (½ cup) plain flour
  • 70g (½ cup) self-raising flour
  • 5ml (1 tsp) ground cinnamon
  • 2,5ml (½ tsp) nutmeg
  • 2,5ml (½ tsp) ground cloves
  • 60ml (¼ cup) walnuts, roughly chopped
  • 5 silver coins, washed thoroughly

INSTRUCTIONS
  1. Place the fruit in a large saucepan with the tea, sugar and butter. Stir constantly over high heat until the butter has melted and the sugar has dissolved. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes.
  2. Stir in the bicarbonate of soda, remove from heat and set aside to cool.
  3. Add the egg and the brandy to the fruit mixture, stirring.
  4. Sift together the flours and spices, and add the walnuts. Add the sifted flour mixture to the fruit mixture and stir until combined. Drop in the coins and stir.
  5. Grease a large pudding basin with a little butter and spoon the mixture in. Cover with a tight-fitting lid or greased aluminium foil and tie it securely with string. Place the pudding in a large saucepan with enough water to come halfway up the side of the bowl or pudding cloth.
  6. Cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates.
  7. After the pudding has been steamed, keep it in a cool, dry place for several weeks or longer. This improves it immensely.
  8. On Christmas Day, steam the pudding for a few more hours. Turn it out onto a serving plate, douse it in brandy and set it alight. Once the flames subside, serve it with custard. Those who find the lucky coins get to make a wish!


Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl
1 comment
Read more
All-in Cadbury Oreo Shake Recipe Courtesy - @CadburySA Ingredients 1.25 cups of milk 4 scoops choc-vanilla ice cream 1 cup Cadbury Dairy Milk Oreo slab, chopped up 1 tsp vanilla extract Chocolate sauce Whipped Cream Cadbury Dairy Milk Covered Oreos Method Blend the milk, ice cream & chopped Cadbury Dairy Milk Oreo slab together with the vanilla essence. Drizzle some chocolate sauce in a milkshake glass. Pour in the milkshake. Top with whipped cream, and some pieces of the Cadbury Dairy Milk Covered Oreos.
Post a Comment
Read more
Kalacs (Hungarian Sweet Bread) Ingredients 4 cups all-purpose flour 1/4 cup white sugar 1 teaspoon salt 1  pkt  active dry yeast 1 egg 1/4 cup melted butter 1 1/4 cups warm milk (110 degrees F/45 degrees C) 1 teaspoon vanilla extract melted butter for brushing 1 teaspoon ground cinnamon 1/3 cup brown sugar Method Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush ea
Post a Comment
Read more