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Quick and Easy Christmas Puddings

Quick and Easy Christmas Puddings

10 mins Prep Time 45 mins Cook Time
10 mins Prep Time
45 mins Cook Time
  • 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.

  • 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.

  • 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.

  • 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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