Quick and Easy Christmas Puddings

Quick and Easy Christmas Puddings

Quick and Easy Christmas Puddings

Prep Time
10 Minutes
Cook Time
45 Minutes
Ingredients
11
Servings
6
Quick and Easy Christmas Puddings
Ingredients
  • 100 gram (4 ounce) butter

  • 50 gram (2 ounce) dark brown sugar

  • 1 tablespoons black treacle

  • 175 gram (6 ounce) self-raising flour

  • 1 teaspoon Cinnamon Ground

  • 1 teaspoon Ground Nutmeg

  • 2 medium eggs, beaten

  • 2 tablespoons brandy

  • 100 gram (4 ounce) currants

  • 100 gram (4 ounce) sultanas

  • 50 gram (2 ounce) mixed peel

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Ground Nutmeg

Product Information

£ 1.75/unit,32g

Instructions

  • 1 Place butter, sugar, treacle, flour, Cinnamon, Nutmeg, eggs and brandy in a bowl and beat together until thoroughly mixed. Stir in currants, sultanas and mixed peel.
  • 2 Divide the mixture between six thoroughly greased 200ml (7 fl oz) capacity dariole moulds. Cover tightly with foil and steam for ¾ hour. When cooked turn the puddings out of the moulds and decorate with holly sprigs. Serve with brandy butter, sauce or cream.
  • 3 The pudding mixture may be cooked in one 1.4 litre (2½ pint) capacity pudding basin and steamed in the conventional way for 2 hours.
  • 4 The cooked puddings may be stored in a refrigerator for up to 3 days or in a freezer for up to 6 months.