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Quick and Easy Christmas Puddings
Ingredients
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100 gram (4 ounce) butter
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50 gram (2 ounce) dark brown sugar
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1 tablespoons black treacle
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175 gram (6 ounce) self-raising flour
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1 teaspoon Cinnamon Ground
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1 teaspoon Ground Nutmeg
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2 medium eggs, beaten
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2 tablespoons brandy
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100 gram (4 ounce) currants
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100 gram (4 ounce) sultanas
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50 gram (2 ounce) mixed peel
Key Products
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.
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