Karoo steamed Christmas pudding
Recipe Courtesy - @Foodandhomeentertaining
- 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
- 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.
- Stir in the bicarbonate of soda, remove from heat and set aside to cool.
- Add the egg and the brandy to the fruit mixture, stirring.
- 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.
- 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.
- Cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates.
- After the pudding has been steamed, keep it in a cool, dry place for several weeks or longer. This improves it immensely.
- 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!