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
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

£ 1.69/unit,32g
Ground Nutmeg

Product Information

£ 1.73/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.
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