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Sunbeam Christmas Pudding
SERVES: 12 • TOTAL TIME: 6 HOURS 15 MINUTES + OVERNIGHT SOAKING
Ingredients:
250g Sunbeam Australian Sultanas
250g Sunbeam Australian Raisins
165g Sunbeam Australian Currants
125g Angas Park Pitted Prunes, roughly chopped
125g Angas Park Mixed Peel
165g butter
165g caster sugar
1½ tsp bicarbonate of soda
165g fresh, white breadcrumbs
125mL milk
Finely grated zest of 1 lemon
60g Sunbeam Australian Blanched Almonds
1 medium carrot, grated
85g plain flour
¼ tsp sea salt
2 tsp mixed spice
2 eggs, lightly whisked
60mL brandy
165mL orange juice
Directions:
In a large saucepan, combine all dried fruits with 300 millilitres of water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 minutes. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed. Add too the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.
Grease the base and sides of a 2–litre lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with a lid, bring the water to a boil, then reduce to a very low simmer and leave the pudding to steam for 6 hours.
Check that the pudding is done by gently pressing the centre. If it springs back, it's ready. If not, re–cover and steam for a further 30 minutes, repeating if necessary.
Allow pudding to cool in the tin for an hour, then invert onto a baking rack to cool completely.
This recipe is courtesy of Sunbeam Foods.
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