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

Popular posts from this blog

Chocolate Bar-One cakeRecipe Courtesy - @SnowflakeSA
Ingredients 45ml cocoa powder80ml hot water150g butter or margarine, softened250ml (200g) sugar3 eggs500ml (280g) Snowflake Cake Wheat Flour15ml Snowflake Baking Powder3ml bicarbonate of soda2ml salt250ml buttermilk or plain yoghurt
For the icing 55g Bar One, cut into pieces100g dark chocolate, coarsely chopped60ml fresh cream45ml butter or margarine

Method Mix cocoa powder and water until smooth and set aside to cool slightly.Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add cocoa powder mixture.Sift flour, baking powder, bicarb and salt together and add, alternately with buttermilk, to creamed mixture.Spoon mixture into a greased 23cm loose-bottom round cake pan. Bake in a preheated oven at 180°C for about 50 mins. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.To make the icing: Mix all the ingredients together in a small saucepa…
Weekend Turkish Delight
Ingredients
Sugar syrup: 3 cups granulated sugar1/2 cup honey1/2 cup waterDash cream of tartar
Cornstarch mixture: 1 cup cornstarch1 cup confectioners' sugar2 1/2 cups water1 teaspoon cream of tartar
Flavoring: 2 1/2 teaspoons rosewater2 cups pistachios, without shells, toastedCouple drops red food coloring (optional)
Cutting and Dredging 1/4 cup confectioner's sugar1/2 cup cornstarch plus 1 cup confectioner's sugar
Method  Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.Create the cornstarch mixture. Put…
The Best Weekend Carrot Cake
Ingredients ·6 1/8 oz (180g) self raising flour (sifted)·12 1/2 oz (350g) caster sugar·1 teaspoon baking powder·1 teaspoon ground cinnamon·3 eggs·8 oz (220g) grated raw carrot·1/4 teaspoon salt·10 1/8 fl oz (300 ml) sunflower oil
·Frosting ·6 1/8 oz (180g) cream cheese·6 1/8 oz (180g) melted butter·8 oz (220g) icing sugar·1/2 teaspoon vanilla essence·Zest of one orange

Method
Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).Mix the dry ingredients in to a large bowl. Add the flour, sugar, baking powder, salt, and cinnamon.In another bowl, mix the wet ingredients. Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.Pour the egg mixture in the bowl with the flour.Add the grated carrot and stir. Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.Use the pastry brush to coat the cake tin with some softened or melted butter. Coat …