Easy But Indulgent Christmas Pudding
Preparation time is 30minutes
Cook time is 1hours 15minutes
Total time is 1hours 45minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 200grams Sunbeam currants
- 375grams Sunbeam raisins
- 1 cup CSR brown sugar (firmly packed)
- 1/2 cup self raising flour
- 250grams butter (melted and cooled)
- 200grams Angas Park fruit mix medley
- 200grams Angas Park diced apricots
- 1 cup Hennessy Vsop cognac
- 4 free-range eggs (lightly beaten)
- 225grams cranberry sauce
- 2tablespoons ground cinnamon (ground)
- 1teaspoons nutmeg
- 500grams Sunbeam gourmet mixed fruit
Method
Step 1 of 6
Combine fruit, cranberry sauce, brand and spiced in a large bowl, cover and leave to stand overnight.
Step 2 of 6
Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
Step 3 of 6
Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
Step 4 of 6
Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
Step 5 of 6
Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 1/4 hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
Step 6 of 6
Remove from water and store well wrapped until Christmas.
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