Monday, February 21, 2011

Christmas Pudding by Cheryl

This is an australian recipe taken from the internet and the advice about storage etc is not my own, I'm not sure it would store for as long as a regular pudding, use your judgement I guess.  I couldn't get Sago, so I used Tapioca instead.  I soaked it in the milk overnight, then cooked it over a low heat until it was clear and creamy before adding... to the other ingredients.  I guess Sago just needs soaking not cooking.
I also added 1/2 tsp mixed spice and 1/2 tsp cinnamon as it didn't specify - I suggest spicing according to your taste.
I didn't add the Brandy :-)

Ingredients for a medium size pudding:
1lb (450g) of Mixed Dried Fruit
5oz (140g) Soft brown sugar
5oz (140g) Breadcrumbs
2oz (60g) Butter
1 teaspoon (5ml) Bicarbonate of Soda
2 heaped tablespoons (40ml) Sago
1 cup measure of Milk (250ml)
3 tablespoons (45ml) Brandy (Optional)
Medium pudding basin (about 2pints/1l capacity) and large pot for steaming.
Soak the Sago in the milk overnight. If you are adding the optional brandy, add it to the mixed fruit in a bowl and soak overnight as well.
Add all the ingredients and mix well together. Grease the inside of the bowl to be used for steaming.  Cover the bowl tightly with baking paper tied with string (non coloured!). Leave at least 1/2" (1cm) above the pudding level to the top of the bowl for expansion. The paper should be creased to allow for expansion as well.
Either place the pudding basin in a steamer or put 2" (5cm) of water into a large pot and put the pudding in the bowl, spacing it at least 1" (2cm) off the bottom. Bring the water to the boil and turn the heat down until the pudding is gently steaming. Steam for 3 hours, watching carefully that it does not dry out.
You can either serve straight away, serve it cold or reheat thoroughly and serve it hot later.
This pudding will store well for many days if you want to make it in advance. Just make sure that it is not left uncovered and that it is kept in a cool place (less than 16 degrees).

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